University description (as per official university website)
About Le Cordon Bleu
Classic Culinary Techniques Combined with Modern Innovations
Drawing upon over a 100 year heritage of culinary excellence; Le Cordon Bleu represents classic culinary techniques with modern innovations and the latest in global cuisine. Le Cordon Bleu Schools North America provides a creative and supportive community where passionate individuals can immerse themselves in the culinary world. Here, students work alongside caring, experienced chef instructors and are taught the skills necessary to pursue a professional career in the culinary/hospitality industry.
History of Le Cordon Bleu
Few institutions of any kind possess the prestigious reputation of Le Cordon Bleu. This internationally renowned school for the culinary arts has become synonymous with expertise, innovation, tradition, and refinement – qualities that are meticulously nurtured by the school.
The name "Cordon Bleu" [meaning Blue Ribbon] is rich with history and heritage. It has been synonymous with excellence since 1578, when King Henry III created the "L'Ordre des Chevaliers du Saint Esprit" [The Order of the Holy Spirit]. It was the most exclusive order in France until 1789. Because the members, royalty included, were awarded with the Cross of the Holy Spirit, which hung from a blue ribbon, they were called "Cordon Bleus". The sumptuous banquets which accompanied their award ceremonies became legendary.
In 1895, Marthe Distel, a French journalist, founded a weekly culinary publication entitled "La Cuisinière Cordon Bleu,” which was published over the next seventy years and became the basis and reference for what is now perhaps one of the largest recipe collections in the world. It contributed to the codification of French Cuisine and in essence established some of the guiding principles of Le Cordon Bleu: hands-on teaching, top quality Chefs from the industry, the best ingredients and techniques and informative demonstrations.
Following the success of the publication, Le Cordon Bleu officially opened its doors as a culinary school in Paris in 1895. The first Cordon Bleu cooking class was held on January 14, 1896, in the Palais Royal. From the beginning, celebrated Chefs of the time came to teach at Le Cordon Bleu, including the legendary Chef Henri-Paul Pellaprat. The cooking classes were an immediate success. The reputation of the school spread rapidly worldwide.
Le Cordon Bleu's partnership with Le Cordon Bleu Schools North America further expands this influence. Le Cordon Bleu's arrival in the United States is significant beyond mere expansion. It ushers in a new educational era in culinary arts, pâtisserie and baking, and hospitality & restaurant management that combines classical European techniques with contemporary American technology and training. As a result, students are afforded opportunities to acquire the knowledge and skills necessary in the culinary/hospitality world.
As a testament to their accomplishment, graduates will receive a coveted Le Cordon Bleu Diplôme, in addition to the specialized degree, diploma or certificate awarded by an affiliate of Le Cordon Bleu Schools North America.
Tuition and Financial Aid – Financing Your Education
Financial Aid Can Help You Pursue Your Passion
We know you’re passionate about pursuing your dream of a career in the culinary and hospitality industry and we’ll do everything we can to help you find the financial assistance that can help you get there.
With so many financial aid options available for those who qualify, deciding which ones to apply for can seem overwhelming. Our experienced financial aid advisors have all the necessary forms and will walk you through the entire process to help you get all the financial assistance you’re eligible for.
Please keep in mind that there are deadlines for financial aid applications so you’ll want to get your forms filled out on time in order to assure that the funding will be available before your program’s start date.