Le Cordon Bleu

About

Le Cordon Bleu is a renowned culinary and hospitality education institution founded in Paris in 1895 by Marthe Distel, a journalist and publisher of La Cuisinière Cordon Bleu magazine. The name "Le Cordon Bleu" originates from the prestigious French Order of the Holy Spirit, symbolized by a blue ribbon. Over the years, the institution has grown into a global network with 35 schools across 20 countries, offering comprehensive programs in culinary arts, pastry, management, and gastronomy. Notable alumni include Julia Child, who attended the school in 1950 and went on to become a celebrated chef and author. Le Cordon Bleu is recognized for its emphasis on classic French culinary techniques, while also incorporating modern international methods. The institution provides students with a well-rounded education, preparing them for careers in restaurants, hospitality management, and related fields. With over 20,000 students from diverse backgrounds, Le Cordon Bleu fosters a multicultural learning environment. The school offers various programs, including Le Grand Diplôme, which is considered a passport to a successful culinary career. Le Cordon Bleu also engages in public activities, such as operating restaurants and participating in international culinary events.