Portland, Oregon
Culinary Arts, Pastry Arts, Recreational Short Courses
Background Info
Western Culinary Institute, now formally known as Le Cordon Bleu College of Culinary Arts in Portland, is a culinary school associated with the renowned Le Cordon Bleu. Schools that get the Le Cordon Bleu seal are not just recognized for their quality, but in turn are improved by the input from the network of schools.
Located in Portland, Oregon, specifically in the historic Galleria building in the downtown city area, the campus welcomes students from across the country as well as the world. Portland gets a great rep for seafood, vegetables, and more recently, wine. There are few better places to start your culinary career from.
Courses Offered
As a member of Le Cordon Bleu, the courses are standardized and of very high caliber.
Those seeking training in many fields of cooking should choose the Le Cordon Bleu Culinary Arts Progam. This is available as either an Associate program or a Certificate program. The Associate program, formally known as the Associate of Occupational Studies in Le Cordon Bleu Culinary Arts Program, is longer and more comprehensive.
For those who wish to focus on the arts in the patisserie and boulangerie, the Le Cordon Bleu Patisserie and Baking programs are the choice to make. Likewise, there are two variants of the course – certificate and associate. As an Associate of Occupational Studies in Le Cordon Bleu Patisserie and Baking, you will be prepared for any and all jobs in the baking and pastry business.
Notable Features
The main Portland campus offers 50,000 square feet across lecture classrooms and nine kitchens. As expected of a Le Cordon Bleu school, the equipment and tools are complete and representative of industry standards, so students will be prepared for the widest possible range of kitchens.
The student library and resource center features periodicals, books, and other physical reference materials. In addition, there are 24 computer stations for online research and offline resource viewing as well. A secure Web portal allows students access to various information, such as their grades, accounts, schedules, and much more.
The on-campus restaurant, Bleu, is a fine-dining destination, staffed by students and open to the public. Café Bleu, also on campus, is a casual coffee and pastry shop, also run by students.
Notable Alumni
Chef Homaro Cantu has expanded on the foundation provided by Le Cordon Bleu by exploring the frontiers of molecular gastronomy. He has also appeared on Iron Chef America, and won the challenge.
Chef Brian Malarkey, whom you may have seen on television, is a native of Portland, OR. His childhood was spent enjoying Portland’s bounty, and his studies here led to where he is today. He is the owner and executive chef of Searsucker in San Diego, CA.
Chef Jennifer Fields, a recent graduate, is a writer rather than a chef by profession, but her influence as owner of Savor Communications is certainly cannot be discounted. A budding food writer and proud alumna of Le Cordon Bleu’s Portland campus.