Le Cordon Bleu: A Legacy of Culinary Excellence
Introduction
Le Cordon Bleu (LCB), French for "The Blue Ribbon," stands as a renowned international hospitality and culinary education institution. With a focus on haute cuisine, its programs encompass hospitality management, culinary arts, and gastronomy. The name "Le Cordon Bleu" carries a rich history, indirectly stemming from the French Royal and Catholic Order of the Holy Spirit, an elite group of French nobility.
Historical Roots
The French Order of the Holy Spirit, established in 1578, was the highest distinction in the French Kingdom. Knights of the Order were awarded the Cross of the Holy Spirit, suspended from a blue silk ribbon. Legend has it that this group gained notoriety for its lavish banquets, known as "cordons bleus," associating the name with culinary excellence.
Though the monarchy and the Order were abolished during the French Revolution, the term "cordon bleu" remained synonymous with exceptional French cooking. This legacy paved the way for the establishment of Le Cordon Bleu in 1895 in Paris, France, by Distel and Henri-Paul Pellaprat.
Le Cordon Bleu's Evolution
After World War II, Madame Elisabeth Brassart acquired the struggling school from a Catholic orphanage in 1945. Brassart steered the school until 1984 when she sold it to André J. Cointreau.
Programs and Curriculum
Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality for more than a century. While many students arrive with some culinary experience, a significant number come from diverse academic and professional backgrounds. Some seek a new career path, while others aim to enhance their current occupation or combine their interests.
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Le Cordon Bleu College of Culinary Arts Atlanta
Le Cordon Bleu College of Culinary Arts Atlanta, located in Tucker, Georgia, was established to bring Le Cordon Bleu Culinary Programs to the Atlanta region. It provides a blue-ribbon education in a first-class environment. The college is committed to providing the finest culinary education available.
Faculty and Staff: The college boasts a talented faculty and staff dedicated to providing one-on-one training and individualized attention.
Facilities: The campus in Tucker, Georgia, features professional kitchens equipped with industry-standard equipment. The college library offers a range of resources, including books, periodicals, videos, and computer labs.
Hands-on Learning: Le Cordon Bleu College of Culinary Arts Atlanta emphasizes hands-on learning, immersing students in practical experience from the start. Students spend hours working and learning in on-site kitchens, training with chefs, and interacting with the public.
Financial Aid: Le Cordon Bleu College of Culinary Arts Atlanta offers financial aid for qualifying students. Students are encouraged to complete the FAFSA application to explore potential financial aid options, including Federal Grants or Loans.
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La Boutique
La Boutique offers a range of products selected by Le Cordon Bleu Chefs, including books, videos, kitchenware, and food products.
Le Cordon Bleu North America
In the United States, 16 schools operated under the "Le Cordon Bleu North America" name through a licensing agreement with Career Education Corporation (CEC). However, in light of the gainful employment rules implemented by the US Department of Education in 2015, CEC decided to sell the 16 campuses.
Le Cordon Bleu's Impact
Le Cordon Bleu also plays a role in publications by its students. For example, Kathleen Flinn's 2007 book, The Sharper Your Knife, the Less You Cry, is an insider's account of attending the Paris flagship school. Flinn's memoir recounts the trials of the program and provides a history of the school.
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