Kirk T. Bachmann, M.Ed., C.E.C., Vice President of Education for Le Cordon Bleu Schools North America

“The experienced faculty and staff that comprise the Le Cordon Bleu Schools North America family are committed to ensuring that our students get the most from their educational experience. Our obligation to them goes well beyond simply teaching a subject. In addition to the exemplary education that students receive in the classroom and kitchen laboratories, our students are afforded the opportunity to participate in extracurricular activities as well. Through active engagement in student clubs, guest lectures by local and celebrity chefs, and continuing education sessions with Le Cordon Bleu International chefs, our students are given the tools needed to become the future leaders in the industry.

Our students often remind us that their dreams have become reality due to the dedication of Le Cordon Bleu Schools North America teachers, chef instructors, student services coordinators and others. Through a series of learning events and experiences, our students discover that our dedicated team of educators uniquely understand and respond to their desires to become skilled and confident in their chosen field. This sense of accomplishment is something that so many students proudly speak about when they recount their time at a Le Cordon Bleu Schools North America program.

In the field, our graduates are making their marks as well. Many graduates have attained positions of responsibility, visibility and entrepreneurship soon after completing their studies at a Le Cordon Bleu Schools North America campus. Several have found positions within leading hospitality companies and in renowned kitchens across the nation and internationally. Others have continued their studies in an effort to gain even more knowledge, expertise and marketability.

It is our privilege to be able to give students from all walks of life the opportunity to learn from dedicated professionals, in an environment that encourages excellence with unparalleled facilities and with the focus on their ability do great things in the foodservice and hospitality industry upon graduation.”

Kirk is a certified chef and an ambassador and corporate liaison to Le Cordon Bleu International. Chef Bachmann travels throughout the United States visiting the Le Cordon Bleu Schools North America, ensuring the highest level of professionalism at Le Cordon Bleu Programs throughout the country.

For more information, please visit the Le Cordon Bleu North America web site