Le Cordon Bleu

The name "Cordon Bleu" [meaning Blue Ribbon] is rich with history and heritage. It has been synonymous with excellence since the 16th century, when King Henry III created the "L'Ordre des Chevaliers du Saint Esprit" [The Order of the Holy Spirit] in 1578. 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 accompanying their award ceremonies became legendary.

Le Cordon Bleu's arrival in the United States is significant beyond mere expansion. It ushers in a new era in culinary arts that combines classical French techniques with cutting-edge American technology and education. As a result, students will be afforded even greater opportunities to acquire the knowledge and skills necessary to excel in the culinary world.

The curriculum is comprised of intensive, practical and comprehensive education of the highest quality.

Courses are taught at succeeding levels under the technical guidance and close supervision of skilled chefs.

Technique classes are supplemented with examinations of theory, guest demonstrations, table service education, wine courses and a variety of other related instruction.

Schools offering Le Cordon Bleu

Atlantic Culinary Academy - Dover, NH
California Culinary Academy - San Francisco, CA
California School of Culinary Arts - Pasadena, CA
Cooking and Hospitality Institute of Chicago - Chicago, IL
Florida Culinary Institute - West Palm Beach, FL
Le Cordon Bleu College of Culinary Arts - Atlanta, GA
Le Cordon Bleu College of Culinary Arts - Miami, FL
Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul - Mendota Heights, MN
Le Cordon Bleu College of Culinary Arts - Las Vegas, NV
Orlando Culinary Academy - Orlando, FL
Pennsylvania Culinary Institute - Pittsburgh, PA
Scottsdale Culinary Institute - Scottsdale, AZ
Texas Culinary Academy - Austin, TX
Western Culinary Institute - Portland, OR

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