Le Cordon Bleu Culinary School is an international culinary arts and hospitality institute with 29 campuses worldwide. It was founded in Paris in 1895 by Marthe Distel, a journalist and publisher of the magazine La Cuisiniere Cordon Bleu. The school's first ever cooking demonstration was held in January 1896, and the reputation of Le Cordon Bleu spread rapidly afterwards.
More than 20,000 students attend Le Cordon Bleu Culinary School each year. Programs are available in both the culinary arts and in management and language, including Master's degrees, Bachelor's degrees and certificate and diploma programs. Students can participate in programs on culinary arts, preparing the student with classic techniques and modern innovations, as well as programs on patisserie and baking, covering a wide range of delectable desserts and artisan breads. Students can also enter the Management and Hospitality program, learning practical management approaches while also learning about the food industry. Students learn from Master Chefs at Le Cordon Bleu and can earn fully accredited degrees.
There are eleven Le Cordon Bleu Culinary Schools located across five continents. These locations are London, England; Adelaide and Sydney, Australia; Seoul, South Korea; Ottawa, Ontario, Canada; Tokyo, Yokohama, and Kobe, Japan; Lima, Peru; Bangkok, Thailand and Mexico City, Mexico. In conjunction with Career Education Corporation, eighteen schools in the United States operate under Le Cordon Bleu's name.
As a trademark, Le Cordon Bleu Culinary School operates many restaurants, bakeries, and coffee shops worldwide. They also produce instructional videos, gourmet food stuff (preserves, teas, cookies and spices, for example) and kitchenware and cutlery.
Famous alumni of Le Cordon Bleu Culinary School include Julia Child, Jeff Probst (North American graduate) and Giada De Laurentiis of the Food Network. Mario Batali also attended Le Cordon Bleu, but dropped out.
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