Le Cordon Bleu has a tradition of excellence that has stood strong for more than a century.
Based in Paris, the culinary heart of the world, it has developed into a network of educational institutions dedicated to Gastronomy, Hospitality and Management.
Le Cordon Bleu works hand in hand with industry leaders to train and pass on knowledge to its students that will be crucial for their career in the changing hospitality industry.
However, the cornerstone of this grand institution is its culinary department. French gastronomy has earned vast international fame for its intricate and impressive range, however to create these exquisite dishes takes a lot of skill and expertise.
With a staff sourced from some of the finest Michelin Starred chefs in the world, Le Cordon Bleu has become one of the most highly regarded learning institutions in the hospitality industry.
Le Cordon Bleu has long held a belief that skills are learned through a hands-on practice. With over 100 years of experience they have mastered the art to an impressive level. Graduates of Le Cordon Bleu benefit from a unique basis on which they can build their future. The Techniques behind the creation of certain dishes, the work ethic and the much coveted Cordon Bleu credential will open many doors in their future.
Not only will the Cordon Bleu provide the tools to literally kick start a career but teachers and students form a unique bond that will be with them throughout most of their careers. The hospitality industry at its highest levels is a close knit society of dedicated professionals. The chefs who teach at the Cordon Bleu go on to become the mentors and lifelong source of inspiration to the graduates.
Le Cordon Bleu was founded by the journalist and publisher of La Cusiniere Cordon Bleu magazine Marthe Distel in 1896. It was founded as a culinary arts school dedicated to French cuisine. It grew over time as chefs all over the world recognized its value.
Le Cordon Bleu has always been able to keep up with the times, changing its courses and adopting new methods and techniques. It is interesting to note that in 1896 the very first cooking demonstration of an electric stove was staged at the Cordon Bleu in order to promote this new age cooking method to the future grand chefs of the world.
The school preaches a message of dedication and enthusiasm. A hands-on approach, creativity and a passion for the culinary arts is what a good chef is all about. These traits are nourished and encouraged at the Cordon Bleu, and they are the secret ingredients that have made it one of the best higher education institutions in the world.
Text by Sean Hagerty