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Le 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.
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 life. 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….as 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 furniture.
Le Cordon Bleu Remember At any time you can click on our Information Form Service in order to have your details circulated to multiple academic institutions so they can mail you comprehensive further information and brochures. Remember this service is completely free of charge.
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Among
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. 
Author