Few institutions of any kind possess the prestige of Le Cordon Bleu. Its internationally renowned culinary arts curriculum has become synonymous with expertise, innovation, tradition, and refinement--qualities painstakingly nurtured by the school.
Le Cordon Bleu was founded in Paris in 1895. Its name traces back to a high honor bestowed upon members of the Order 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 (le cordon bleu).
At the end of the 19th century, a recipe collection called La Cuisiniere Cordon Bleu was published to much acclaim. The collection's success prompted its publisher to open a culinary school with the Cordon Bleu designation.
The reputation of the school spread rapidly throughout France and the world. Since then, students worldwide have trained in the culinary arts with Le Cordon Bleu.
Le Cordon Bleu and Orlando Culinary Academy
Le Cordon Bleu's affiliation with Orlando Culinary Academy further expands this influence, and its arrival in the United States is significant beyond mere expansion. It combines classical European culinary techniques with industry-current American technology and training.
Consequently, there are many opportunities for students to gain the skills and knowledge needed to excel in the culinary world.
As a testament to their accomplishment, and in addition to their degree, graduates receive the coveted Le Cordon Bleu Diplôme, recognized locally and worldwide.
