Le Cordon Bleu Legacy

Few institutions possess the prestige of Le Cordon Bleu. Its internationally renowned culinary-arts curriculum has become synonymous with expertise, innovation, tradition, and refinement—qualities meticulously nurtured by the school.

Le Cordon Bleu was founded as a culinary institute in Paris in 1895. Its name traces 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 collection of recipes called La Cuisinière Cordon Bleu was published to much acclaim. The book's success prompted its publisher to open a cooking school with the Cordon Bleu designation.

The school's reputation spread fast, both in France and internationally. Since then, students throughout the world have trained in the Le Cordon Bleu culinary arts.

Le Cordon Bleu's arrival in the United States ushered in a new era in culinary arts education that combines classical European techniques with modern American technology and training.

To learn more, contact Pennsylvania Culinary Institute today.