Le Cordon Bleu

About

Le Cordon Bleu is a prestigious global network of culinary schools, founded in Paris in 1895. It began as a cooking magazine, La Cuisinière Cordon Bleu, which offered cooking classes to subscribers. The name "Le Cordon Bleu" is derived from the French Order of the Holy Spirit, known for extravagant banquets. Today, Le Cordon Bleu operates 35 institutes in 20 countries, offering programs in culinary arts, hospitality management, and gastronomy. It attracts over 20,000 students annually from more than 70 countries. Le Cordon Bleu is renowned for its rigorous training in French haute cuisine and its global reach. The institution provides comprehensive programs that equip students with techniques applicable to various cuisines. Alumni include celebrated chefs like Julia Child and Bobby Flay. Le Cordon Bleu's programs span from basic to advanced levels, covering cuisine, pastry, and baking. Graduates receive a globally recognized diploma, opening doors to careers in restaurant kitchens, management, and food service. The institution's legacy continues to influence culinary education worldwide.