Le Cordon Bleu

Specialties

Both our Bachelor and Associate Degrees in Culinary Management are for self-​driven individuals with the strength of character and aspiration to lead and create their own destiny. You might aim to become an executive chef, kitchen manager or food service manager. Or, your ambition may stretch to running your own restaurant or hotel. Whichever path you choose, both courses will teach you how to wield a blade and conduct a business with equal confidence. It is the confidence that comes from training with Le Cordon Bleu and our more than 100 years’ experience in excellence.

History

Established in 1895.

Established in 1895 The name Le Cordon Bleu has been used for the first time in relation to culinary excellence since the 16^th century when King Henry III created one of the most important orders in France, «L’Ordre du Saint-​Esprit.» Symbolizing this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognized and celebrated.

Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. On January 14^th, 1896 the first cooking demonstration ever to be held on an electric stove was staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school. From this point on, the international reputation of Le Cordon Bleu spread rapidly.