Le Cordon Bleu

Specialties

Within Australia, Le Cordon Bleu’s prestigious qualifications in culinary arts and hospitality management enable graduates with the right blend of passion, drive and commitment to reach the top of their profession.

Graduates of Le Cordon Bleu become part of a culinary tradition of excellence and earn the recognition that comes with a Le Cordon Bleu qualification. As a graduate, you will have an advanced diploma that will elevate you above the rest in a challenging but rewarding industry.

History

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.