Le Cordon Bleu
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- For the Schnitzel variant, see Cordon Bleu (food).
Cordon_Bleu,_Ottawa.JPG
Le Cordon Bleu (French for "blue ribbon") is an international group of cooking schools teaching French cuisine.
The origin of the school comes from L'Ordre des Chevaliers du Saint Esprit an elite group of French knights that were created in 1578. Each member was awarded the Cross of the Holy Spirit, which hung from a blue ribbon. The group became known for their extravagant and luxurious banquets, known as "cordon bleu." While these dinners ended with the French Revolution, the name remained synonymous with excellent cooking.
The name was adopted by French culinary magazine, La Cuisiniere Cordon Bleu, founded by Marthe Distel in the early 19th century. The magazine began offering special lessons by some of the best chefs in France. These grew into a cooking school that opened in Paris in 1895 and quickly became one of the most elite cooking schools in the world.
In 1990 the school went international opening a school in London, England. Since then Cordon Blue schools have opened in : Adelaide and Sydney, Australia; Seoul, Korea; Ottawa, Canada; Tokyo, Japan; Lima, Peru; and several cities in the United States. In total 12,000 students attend a Cordon Bleu school each year. Le Cordon Bleu has also expanded issuing successful cookbooks and a line of kitchen ware.
Noted alumni include:
External link
- Home page (english language) (http://www.cordonbleu.net/International/English/dp_main.cfm)
- Le Cordon Bleu Australia (http://www.lcbaustralia.com)de:Cordon bleu