Have you ever wondered where Julia Child learned her culinary arts proficiency? This famous chef earned her toque in 1950 at Le Cordon Bleu and then went on to revolutionize the teaching of French cooking in the United States.

Le Cordon Bleu Culinary Arts: A Short History

Le Cordon Bleu Cooking School has been an established institution for more than a century, and few programs possess the kind of prestige known by Le Cordon Bleu. The internationally-renowned school for the culinary arts has become synonymous with expertise, innovation, tradition, and refinement-qualities that are painstakingly nurtured by the school.

Le Cordon Bleu’s name traces back to a high honor bestowed on members of the Holy Spirit by King Henry III in the 1500s. The awarded medallion, called the Cross of the Holy Spirit, was suspended from a Blue Ribbon… the Cordon Bleu.

The school’s roots began when a French journalist, Marthe Distel, started a culinary arts publication called “La Cuisiniere Cordon Bleu”.

Le Cordon Bleu was founded in Paris in 1895, and its reputation spread rapidly beyond France. Over the decades, it has grown and evolved to become the leading international culinary arts institution.

A Culinary Arts Legend and Your Career

The union of Western Culinary Institute and Le Cordon Bleu allows students to graduate with not only an Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts, Hospitality & Restaurant Management or Pâtisserie & Baking, or a Diploma in Le Cordon Bleu Culinary Arts or Pâtisserie & Baking , but graduates receive the coveted Le Cordon Bleu Diplôme as well; while the educational challenge is increased, this Diplôme can help open more opportunities in the culinary world and your career.

For more information on our Le Cordon Bleu culinary arts programs, or if you have any further questions, please contact us today! or enroll online!