Le Cordon Bleu, the French culinary institute founded in 1895, has been known to those outside of France since the turn of the 20th century, as the source of French culinary technique training. The school was the result of the popularity of the magazine La Cuisinière Cordon Bleu founded and edited by journalist Marthe Distel. Le Cordon Bleu’s connection to the great French culinary tradition is through Chef Henri-Paul Pelleprat. Pelleprat chose to teach and write, authoring the definitive L’Art Culinaire Moderne among numerous titles including a book on vegetarian cooking. Le Cordon Bleu’s connection to the United States is through our much loved, Julia Child. Ms. Child, or “Julia” as everyone likes to call her, was one of the authors of The Art of French Cooking and the host of the first televised cooking show, The French Chef.
Fast forward 125 years, and Le Cordon Bleu has become a global network of culinary and hospitality schools, still training future chefs, but also hoteliers, sommeliers and a myriad of other important leadership roles important to the constantly growing and expanding hospitality industry.
Fast forward 125 years, and Le Cordon Bleu has become a global network of culinary and hospitality schools, still training future chefs, but also hoteliers, sommeliers and a myriad of other important leadership roles important to the constantly growing and expanding hospitality industry.
Le Cordon Bleu, Inc is the Study Abroad office for Le Cordon Bleu's international campuses. It has been in operation since 1995 serving future students by guiding them through the admissions process as well as answering questions on living and studying abroad at our different Le Cordon Bleu campuses. We also organize chef and media events so future students can get a taste of our teaching methodology and meet past students who regularly assist our visiting chefs. You can often find us at college and career fairs across the US.
The
History of
Le Cordon Bleu
The continuing legacy of Le Cordon Bleu stretches back to the 16th century starting with the L’ordre de Saint-Esprit. Established by King Henri III of France, members of the order wore the cross of Saint-Esprit on a cordon bleu or blue ribbon, that hung around their shoulders. Due to the aristocratic status of the orders’ members, gatherings were often accompanied by grand feasts of which they became known for.
In 1895, journalist Marthe Distel started the magazine La Cuisinière Cordon Bleu and soon after invited contributing chefs to demonstrate their recipes. Not only was she ahead of her time as a female entrepreneur, but she was also the first to introduce the electric stove to the Parisian public. The rest, as they say, is history.
Le Cordon Bleu has been teaching continuously since its first demonstration on the rue Saint-Honoré, and today is comprised of a global network of schools and programs around the world. Our graduates are Le Cordon Bleu’s best ambassadors through their successes from highly successful restaurants to exotic chocolates, from New York City to Mumbai.
President's
Message
Bienvenue! Welcome to Le Cordon Bleu!
Since its founding in Paris at the end of the 19th century, Le Cordon Bleu has remained at the forefront of culinary and hospitality training around the globe. Our vision has been to share the best that Le Cordon Bleu has acquired over 125 years of passing on the tradition of French technique at the service of world cuisines. Although students from around the world still come to our Paris campus, we have brought Le Cordon Bleu’s knowledge and teaching methodology to over 16 international cities. Using Le Cordon Bleu’s classic program as a foundation, each international campus offers its own flavor and personality to create a once in a lifetime experience. We are more than a network of schools but an ever-growing family that includes our chefs, our professors, our staff and most importantly, our students. I am very proud of my family and I hope that you can join us and let us help you realize your goals and dreams.
André J. Cointreau
