One of the Best Known Culinary & Hospitality Training Schools
If you ever thought about going to one of the finest culinary programs available in the United States, you should take a look at anyone of the Le Cordon Bleu Culinary and Hospitality Schools listed below. They have been training individuals like yourslf to enter the world of culinary arts & hotel management for years.
Combining classic French techniques with new American technology, you will learn the skills and develop the confidence to be part of this every growing career. You will learn what it takes to be a chef, patisserie chef or hotel manager including the essential business concepts that are required today to be successful in this competitive market.
Although every school does not have all three of their disciplines, most do. They include:
Culinary Arts – basic cooking skills, the art of butchering, purchasing, cost control and much more
Patisserie & Baking – basic baking & pastry skills, cake formulas, assembly techniques, advanced skills
Hospitality & Restaurant Management - cuisine, management, communication, front of the house, back of the house
History of Le Cordon Bleu
Founded in 1895 in Paris after the successfully publication of la Cuisiniere Cordon Bleu by the French journalist Martha Distel. The publication was published over the next 70 years and is considered on of the largest recipe collections in the world. It helped codify French Cuisine and establish the guidelines and principles of the school named after it, Le Cordon Bleu.
From the beginning the school was a huge success. Legendary chefs, including Chef Henri-Paul Pellaprat, came to teach young students hoping to enter the demanding culinary world. The reputation of the school grew quickly and soon the became known about world-wide.
Chef Pellaprat, who was a student and personal friend of the most famous French chef, Auguste Escoffier, taught at Le Cordon Bleu for over 30 years. Here is where he wrote his famous, L’Art Culinaire, which sold over a million copies before the second world war. With the attention the school received it grew and evolved over the next few decades into one of the leading international culinary institutions in the world.
In 1933, Rosemary Hume, a student of Pellaprat, opened a Le Cordon Bleu school in Victoria, London. The school was called L’Ecole du Petit Cordon Bleu. This was to be the start of an expansion of schools that would grow internationally with both fame and recognition. After the second World War and the liberation of Paris, Le Cordon Bleu was accredited by the United States Pentagon as a training facility for American soldiers after their tour of duty.
Julia Child, one of America’s most famous chefs and former member of the OSS received her “toque at Le Cordon Bleu. Who can forget Julia’s popular television show where she introduced French cooking to the United States.
Le Cordon Bleu continues its rapid expansion process, with courses in the culinary arts, restaurant management degrees and a Masters in Business Administration and more recently a Masters in Gastronomy. Academic alliances have been established as well as an extensive culinary product line and a wide range of publications for culinary professionals and enthusiasts.
Le Cordon Bleu Master Chefs share their knowledge with students from over 50 different nationalities whilst also maintaining close links with the culinary industry world-wide when they travel to participate in culinary festivals.