Cordon Bleu Launches Bleu Ribbon Kitchen Program at The Venetian Las Vegas

A new program at The Venetian Las Vegas now offers Le Cordon Bleu expertise for culinary enthusiasts. The Bleu Ribbon Kitchen program features hands-on workshops that teach a variety of cuisines and cooking techniques. From a Taste of Northern Italy to Sushi Making and Steak House at Home, participants can sharpen their skills and learn to prepare restaurant-quality dishes in their own kitchens.

“The Venetian and The Palazzo are known as culinary capitals of Las Vegas,” said Laura Lyons, director of consumer education at Le Cordon Bleu. “From Wolfgang Puck’s CUT to Mario Batali’s Carnevino and Thomas Keller’s Bouchon, we’re excited to add the Le Cordon Bleu name to this collection of exceptional culinary experiences during the summer festival.”

Classes take place in The Venetian’s professional kitchens, giving Bleu Ribbon Kitchen students a real-world environment. Each session starts with a brief introduction from the chef instructor, followed by hands-on instruction and practice in a fully equipped kitchen. At the end of each class, participants share and enjoy the dishes they prepared.

Advance registration is required. The class schedule includes:

Aug. 17: Tastes of Northern Italy
Aug. 24: Tastes of Southern Italy
Aug. 31: French Bistro
Sept. 7: Hors D’oeuvres
Oct. 5: Sushi Making
Nov. 2: Steak House at Home