Cordon Bleu Today
Le Cordon Bleu is dedicated to
promoting the advancement of education, training, and the appreciation
of gastronomy world-wide. The name evokes images of quality, tradition
and unerring commitment to excellence at every level. As Le Cordon
Bleu enters its second century it duly recognises a world of ever
changing lifestyles. Through its courses, consultancy, publications,
bakeries, restaurants, gourmet, and licensing products, Le Cordon
Bleu is promoting the art of fine living and fine cooking world-wide.
the well known students who have passed through Le Cordon Bleu are
Jacques Chirac, Dustin Hoffman and his family, Anne Willian, Diona
Lucas, John Boorman, Ronald Reagan Jr.
Today Le Cordon Bleu consists of a team of 80 Master
Chefs from restaurants which have been selected by the Michelin
guide. Many of Le Cordon Bleu's Chefs are recipients of numerous
awards, honours and distinctions including the title 'MOF' (Meilleur
Ouvrier de France), France's highest distinction for craftsmanship.
The cultural vocation of Le Cordon Bleu as France's
Ambassador of Gastronomy is expressed today in many different ways.
The organisation by Le Cordon Bleu of gastronomic
events in leading restaurants and hotels abroad invariably attract
the attention of the media and thus reinforces the widespread reputation
of its Culinary Arts.
Le Cordon Bleu has participated in gastronomic
festivals, galas, charity dinners and occasions such as the Provence
Festival in Bangkok, the first festival of French Gastronomy in
Saigon, the arrival of Beaujolais Nouveau in Manilla, the gala dinner
held at the French Embassy in Washington D.C. for the American Federation
of Alliance Française, and a charity dinner in the US for
the National Association for the Blind to name but a few.
The teaching programme of Le Cordon Bleu, which
is the most comprehensive and intensive known today in the world
of Cuisine and Pâtisserie, can accelerate the advancement
in the Culinary Arts.
The classic programme helps students to master
the basics of French Cuisine and adapt them into the Cuisine of
the World. Practical classes follow demonstrations in French Cuisine,
but the course reflects the influences of international cuisines
(east meets west etc.) as well as the constant evolution of modern
The activity of teaching the Culinary Arts is further
augmented by the creation of courses such as 'Gastronomy and Language'
in association with the Alliance Français de Paris.
To further the teaching and its promotion of the
French Culinary Arts, Le Cordon Bleu has signed academic agreements
with prestigious hotel management schools in France and abroad and
also working with foreign governments, who have integrated the Le
Cordon Bleu program in their curriculum. Such programs are in operation
in Japan, The US and even in Australia.
The teaching of the French Art of Living 'L'Art
de Vivre' is further enhanced by the publication of several cookbooks
such as Le Cordon Bleu at Home, The Classic French Cookbook, Le
Rêve du Sabrina, Home Collection, Wine Essentials
well as the release of a series of video cassettes and the creation
of CD - ROM programmes. Le Cordon Bleu also has a rage of merchandise
and quality gourmet products.
Today Le Cordon Bleu has 20 schools in 12 countries
including France, England, Japan, Canada, USA, Australia, Brazil,
Peru, Mexico, Korea and a partnership with Raddison Seven Seas Cruises.
A sister company called 'Pierre Deux' specialises in French Country
Le Cordon Bleu
London Culinary Arts Institute
L'Art de Vivre
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