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History of Le Cordon Bleu

Le Cordon Bleu dates back to 1895 when a woman named Marthe Distel formed a weekly publication called La Cuisinière Cordon-bleu, in which famous chefs gave courses via articles they wrote and in which she and others shared recipes, gave advice and discussed the pleasures of the table.

The title had been carefully chosen. It derives from the sixteenth-century French knight's order, Ordre du Saint Esprit the most exclusive in France, whose members - royalty included - were called Cordon-bleus after the broad blue ribbons they wore. Nothing was too good for a Cordon-bleu, and the dinners that accompanied their ceremonious meetings were legendary.

In 1827 the first Cordon Bleu cookbook was published called Le Cordon bleu ou nouvelle cuisinière bourgeoise. It remained in print for fifty years, teaching the art of cooking through its recipes. Madame Distel realized that an even better way to teach cooking would be to organize classes where students could see the chef at work and practice under his trained eye. In December 1895 subscribers were informed that "free cooking classes would be offered to subscribers and the recipes taught in those classes would be published in future issues of the magazine".

Professional chefs were invited to teach the newly announced classes and the first Cordon Bleu cookery class was held on January 14, 1896, in Paris's Palais Royal.

The cooking courses were a great success. At first the emphasis was on La Cuisine pratique (practical cooking), although in September 1896 the magazine announced that courses would also be given in haute cuisine classique. These early courses were overseen by one of the most prominent chefs of the day, Charles Driessens.

Le Cordon Bleu grew, changed, and flourished in the following decades. Originally a purely Parisian institution, the school quickly became international, and by 1905 students were coming from as far away as Japan to learn French cooking.

After the Second World War, Le Cordon Bleu continued to prosper and grow under the direction of Madame Elisabeth Brassart. She welcomed two generations of cooks to Le Cordon Bleu, revised the curriculum, and saw the school receive official recognition. One of the female students who was enrolled at Le Cordon Bleu did more than sense the trend towards "good cooking and eating," she made it a reality in millions of homes across the United States. That woman, a tall energetic American, to whom Madame Bressart awarded the Grand Diplôme du Cordon Bleu was Julia Child.

By the 1950s Le Cordon Bleu represented not only the highest level of culinary education but was a symbol of Paris itself.

When it comes to the teaching of French cuisine and pastry, Le Cordon Bleu is unrivalled. The school's reputation is based on the professional quality of the courses taught. Beginners are introduced to basic techniques and professionals improve their skills through contact with award-winning French chefs who hail from Michelin-starred restaurants. Le Grand Diplôme du Cordon Bleu is recognized throughout the culinary world and opens the doors to the best kitchens in France and abroad.