DARDONVILLE Competitors

Le Cordon Bleu is a world-renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs. Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition through the establishment of Bachelor's and Master's degrees in business that focus on the demands of a growing international hospitality industry. Through our international faculty of Teaching Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning. Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.

DUCASSE Paris, fondée par le célèbre chef aux 20 étoiles Michelin, développe en France et à l'International des activités centrées sur l'univers de la gastronomie et de l'hospitalité : 34 restaurants dans 8 pays, 2 auberges de luxe : « Les Maisons d'Alain Ducasse », la formation, le conseil, « Les Collectionneurs » (chaîne hôtelière regroupant 585 adhérents), La Manufacture de chocolat et La Manufacture de Café. DUCASSE Paris, c’est avant tout des hommes et des femmes passionnés qui partagent une ambition commune : procurer du bonheur aux clients, leur faire vivre une expérience inoubliable, être créateur d’enchantement. Cette quête repose essentiellement sur le talent de nos collaborateurs, ils sont un élément clé du succès. C’est pourquoi notre politique de recrutement s'inscrit dans une vision à long terme : nous avons à cœur de développer les potentiels et de reconnaître la valeur du travail.

The International Culinary Center (ICC) is closing its campus at the end of 2020 and joining forces with the Institute of Culinary Education (ICE) to create one strong and dynamic national platform at ICE’s LA & NYC campuses. Founded by the late Dorothy Cann Hamilton as The French Culinary Institute (FCI) in 1984, the International Culinary Center® (ICC®) was a global leader in professional culinary, pastry and wine education in New York City with graduates from more than 90 countries. The renowned six-month Total Immersion program has produced such talents as Bobby Flay, David Chang, Dan Barber, Joshua Skenes, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pépin and Jacques Torres. ICC’s mission is to train the next generation of culinary leaders and innovators, providing students with the credentials, confidence and connections to chart a successful career anywhere in the world. For additional information, visit www.ice.edu/ICCjoinsICE