On October 15, 1895 the first cooking demonstration ever to be held on an electric stove was staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school. From this point on, the international reputation of Le Cordon Bleu spread rapidly.

You will join a community that comprises some of the most influential and inspirational alumni including Dione Lucas, Julia Child, Mary Berry, Yotam Ottolenghi, Peggy Porschen, Gaston Acurio, Lanshu Chen, Virgilio Martinez and Ming Tsai just to name a few.

Surround Yourself with Traditions of Excellence Le Cordon Bleu is considered by many to be the world's premier culinary arts institute. With over a century of teaching experience, graduates leave us with credentials that will set them apart from the competition in a demanding industry and changing environment.

Cointreau is the president and CEO of l'Ecole de Cuisine et de Pâtisserie Le Cordon Bleu, better known as Le Cordon Bleu.

Chicken cordon bleu is a comfort food classic of crispy breadcrumb-crusted boneless, skinless chicken breasts wrapped around thinly sliced ham and melted cheese.

blue ribbon Etymology. after earlier cordon bleu "exceptional cook," borrowed from French, literally, "blue ribbon," referring to the blue ribbon or sash worn by the Chevaliers du Saint-Esprit, the highest order of knighthood under the Bourbon kings.

The World's Top Chefs

• Joël Robuchon: 31 stars.
• Alain Ducasse: 21 stars.
• Gordon Ramsay: 16 stars.
• Pierre Gagnaire: 14 stars.
• Martin Berasategui – 12 stars.
• Yannick Alléno: 10 stars.

Top 10 Most Famous Chefs in the World

• 1 1. Gordon Ramsay.
• 2 2. Julia Child.
• 3 3. Wolfgang Puck.
• 4 4. Emeril Lagasse.
• 5 5. Alain Ducasse.
• 6 6. Thomas Keller.
• 7 7. Jamie Oliver.
• 8 8. Ferran Adria.

Le Cordon Bleu has a worldwide reputation, top quality teaching and prestigious internship opportunities. It perfectly equips you for a professional career anywhere in the world. I learnt all the basic cuisine techniques, how to be well organized and to develop my creativity.

The dish was extremely popular throughout the 1960s and 70s and, in fact, April 4 is National Cordon Bleu Day.

Switzerland The general recipe of this dish as a schnitzel (a thin slice of meat fried in fat) filled with cheese was in Brig, Switzerland and first mentioned in a cookbook in 1949.

Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programmes that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.