Knowra Le Cordon Bleu Le Cordon Bleu Le Cordon Bleu is an international network of culinary and hospitality schools founded in Paris in 1895. It teaches professional techniques in cooking, pastry, and hospitality management.
Cuisine : Cuisine is a style or tradition of cooking associated with a region, culture, or historical period. Le Cordon Bleu teaches culinary techniques within French and other culinary traditions.
Paris : Paris is the capital and largest city of France. The first Le Cordon Bleu school opened in Paris in 1895.
Mise en place : Mise en place is the preparation and organization of ingredients, tools, and workspace before cooking. It is a foundational discipline for the orderly kitchen work taught at the school.
Apprenticeship : An apprenticeship is structured training in which a learner gains occupational skills through supervised work. It offers a work-based route to kitchen expertise unlike the school's primarily classroom-based programs.
Pastry : Pastry is the craft of preparing baked goods and desserts from doughs, batters, creams, and other ingredients. Pastry training is a distinct part of the school's culinary curriculum.
La Cuisinière Cordon Bleu : La Cuisinière Cordon Bleu was a French culinary magazine founded by Marthe Distel in 1895. The magazine established the name and helped launch the Paris cooking school.
Knife skills : Knife skills are techniques for safely and precisely cutting, trimming, and preparing food with a knife. Accurate cutting underpins many classic preparations in culinary training.
On-the-job training : On-the-job training teaches skills through supervised practice in a working environment. Many cooks learn directly in kitchens rather than through Le Cordon Bleu's formal courses.
Hospitality management : Hospitality management is the planning and operation of businesses that provide lodging, food, and guest services. The network extends beyond cooking to train people for hospitality operations.
Marthe Distel : Marthe Distel was a French journalist and publisher associated with the founding of Le Cordon Bleu. Distel founded the magazine and organized the cooking demonstrations behind the school.
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