Le Cordon Bleu

The Cordon Bleu [ kɔʀdɔ BLO ] is an international cooking school. With 27 schools in 15 countries and approximately 18,000 students worldwide it plays a leading role in the field of gastronomic education.

Your name probably goes to the first gourmet French magazine La Cuisinière Cordon Bleu (the " good cook " ) back to the journalist Marthe Distel in 1895 founded and were offered in the cooking classes with the best chefs of the time. For these courses showed the cooking school Le Cordon Bleu in Paris in the sequence.

The journal title was not chosen at random, but goes back to the exclusive Order of the Holy Spirit ( Ordre du Saint -Esprit ), 1578 of the French king Henry III. was founded. The members of this order of knights had to be noble Catholic and for several generations. The religious character was a golden cross that was worn on a wide, sky-blue band, the chicken cordon bleu. Because of the elitist character of the Order, the term cordon bleu was transferred to anything that was particularly exclusive. Since the Knights met regularly to festive feasts, sometimes the expressions un repas de cordons bleus ( " a delicious feast " ) and être un cordon bleu originated véritable ( " can cook excellent "). Since 1895, the metaphor of the Cordon Bleu is exclusively in the culinary field used ( see also schnitzel cordon bleu ).

1933, the first annex of the school was founded abroad, in London. Today there are 27 locations including Paris (France ), London ( England), Adelaide and Sydney ( Australia ), Seoul (South Korea), Ottawa ( Canada ), Tokyo, Kobe and Yokohama ( Japan) and Lima ( Peru).

Famous graduates

  • Gastón Acurio
  • Mario Batali
  • Julia Child
  • Giada De Laurentiis
  • Dione Lucas
  • Nancy Silverton
  • Ming Tsai
  • Cole Neilsen
Cordon bleu (dish)
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