Le Cordon Bleu – The Great School


Le Cordon Bleu: France has always been known for being the country of great leaders of history in the world, and also its typical gastronomic dishes, since their customs with large banquets held in the middle ages, began to stand out in Western Europe.

At that time, their dishes were characterized by their imposing elaborations and extravagance, aiming not only to please the palate of the great lords and the bourgeoisie but also to delight everyone by its forms and presentations worthy of royalty.

On measure in the world is globalizing, food of France began to spread and delight to any and all corners of the world, with its plates being bandied a higher class restaurant, even is the most simple ones and full of personalities of their “ restaurant ”.

Thus, great revolutions in cooking have emerged, making expert is INSTANCE of French food increasingly sophisticated and required in other countries.

The French Haute Cuisine

For account agility and the rotative restaurants, the delicacies culinary they prepared passed the fat d and food for the most delicate and elaborate portions of mouthfeel spices which in turn is class and sophistication, with the purest French personality.

In 500 years, they came across the French territory several restaurants and specialized centers in the preparation and the presentation of the great culinary works.

This explosion of restaurants attracted the attention of chefs experienced and cooking art connoisseurs, as well as chefs inexperienced and people amateur to the branch in every corner of the world.

And with that came the renowned French cooking school “Le Cordon Bleu”, in Paris.

Le Cordon Bleu: The Story Involving The Famous French Cuisine Institution

Known worldwide for its excellence n the domain of techniques and instructions directed to education and hospitality cuisine Parisian and French, ” Le Cordon Bleu ” had its origin in the city of Paris.

A traditional place that began in the sixteenth century with a group of men that was part of the French cavalry order titled ” L’Ordre des Chevaliers du Saint-Esprit “.

This unusual name for the order came on the day that commemorates the P will SCOA, known worldwide as the religious holiday Catholic, and as the name “Le Cordon Bleu” or the translation into Portuguese “Blue Ribbon”, since in its symbol used a blue ribbon.

The meetings that they were promoted and marked by their fancy banquets, were full of dishes and culinary creations of great magnificence and wealth, which became known as ” Cordon Bleu” or c blue ordão.

Because of this significant milestone, the world-class school was founded by the journalist and also editor of the magazine “La Cuisiniére Cordon Bleu”, Marthe Distel, to promote guidance and suggestions from renowned French chefs throughout the country

A Great Sucess

Journalist Marthe Distel did not take long to open the first branch of the French culinary institute and school in the city of Paris in 1895.

From this, with such growth and success of the academy, the Le Cordon Bleu has become present not only in the Paris region but also became known and inserted into the gourmet market across the continents.

Initially spread by European countries such as the UK, then by countries of North and South America as Canada, Mexico, Brazil, and Peru. And then countries in Asia-Pacific and Japan, to Malaysia, South Korea, China, India, Philippines, Lebanon, and Australia.

Le Cordon Bleu has been considered one of the most important institutes d and French cuisine for its methodology exclusive and mastery of techniques in the “sector Cuisine ” Fran ça.

The Importance Of Le Cordon Bleu

Protector of the instructions of French cuisine, regarded the and pass d the through its programs of obtaining internationally degrees, has focused on various types of french food preparations, with strong appeal to the concept of consideration d the art cuisine of France, which is internationally known.

The Le Cordon Bleu revolutionized the idea d and vocational courses for the gastronomic middle and hotel, staying fie l to s ideological beliefs about the production and best practices taught to program members.

The Purpose Behhind The Reviewed French School Of Gastronomy

The objective of the school is to provide students the education of the highest level of French cuisine, through d courses undergraduate and masters, allowing the entry of amateur students or professionals, to specialize them.

The teaching method implemented is based on the application of the knowledge acquired in the observation exercises to practice through the method of learning and reproducing.

Upon completion, it enabled students to obtain the chef diploma titled Le Grand Diplôme Le Cordon Bleu in 12 months, with the ranged and a wide experi is provided by the course INSTANCE in their disciplines and practical classes.

The Importance Of The School For Students

In the gastronomic environment of the globalized world, in the context of the 21st century, the demand for great fairs and renowned restaurants by big names in international cuisine is something very common and requested, given the importance of obtaining vacancies in positions of merit and success in professional cuisine.

Because of this, Le Cordon Bleu is sure that their academics are provided with exceptional teaching, consistent learning, and the support of focused resources on the myth base to leverage the careers of recent graduates.

In addition, the culinary school is concerned to help them achieve success in the profession, required p or entire food sector in the market that manages the office to cook large centers culinary.

Le Cordon Bleu – From The Frontiers Of France To International Fame

The success of the university profile was of such proportion that Le Cordon Bleu expanded its strands and became a network of different areas, with branches that include numerous restaurants, cafes, and patisseries.

In addition, also has a range of exclusive content in the digital world-sized through publications on social networks, content websites, video production utilizing platforms teaching and research, web series, and also the provision of materials and tools give the professional kitchen.

The Le Cordon Bleu Institute, being the bearer of such influence is INSTANCE the world of cuisine French and world, we are often invited to share teachings and experts is TRENDS in different events international.

With this, it was possible to make arrangements with several organizations, institutions, and governments, creating alliances that allowed the creation of ” Art de Vivre French”, making refer is INSTANCE the gastronomic fair style that allows visitors the art of enjoying, cognitive, and tasting of the different forms of preparation and types of sophisticated foods and drinks.

A Great Differential

One of the advantages of this teaching cored Parisian and French cuisine is the fact of providing opportunities for entry professionals, intending to make them experienced in the market.

The course also covers the public coming from other professional areas and with dreams of becoming chefs both as a hobby and to migrate to the gastronomic world in the expectation of being professionally fulfilled, and being part of the world of great restaurants around the world.

In this way, the institute has several types of professional programs that allow these students the long-awaited career in the universe of gastronomy.

The Learning Programs And The Qualifications For Sucess Back

The programs offered by the school are of great variety, as the courses in hotel management and restaurants, the styling food, the s food services, courses journalism and consulting and catering services, as well as the s kitchens of great restaurants.

Thus, the Le Cordon Bleu provides a gastronomic experience differentiated utilizing their programs such as cuisine, the pâtisserie, the boulangerie & fois, the gourmet, and short courses, and of course the available courses online platforms.

Each of these courses is so singular or mixed with each other, ensures and is only TRENDS for each student in the institution.

The Cuisine Program

Starting with the Cuisine Culinary Program, which translated into Portuguese means cuisine. Q SUM selects the program to achieve the Diplôme Cuisine is routed to obtain three levels certificate, and consecutively the course Basic Cuisine, the Intermediate Cuisine, and Superior Cuisine.

The combination of these three difficulty levels enables the student to acquire the Diplôme Cuisine. In addition to the Diplôme de Cuisine, there are two more diplomas to be earned, which are the Grand Diplôme and the Diplôme CordonTec.

The first of them, the Grand Diplôme, with a minimum duration of only nine months, enables becoming a chef and professional, if ing so full if you make the combination of Cuisine Diplôme with the Diplôme de Pâtisserie, so reach the integral formation of French gastronomy.

And next, the Diplôme CordonTec, which can last about one year, provides the student the experience and skills needed to perform the methods of the universal kitchen, enhanced in professional kitchens provided by the Institute n the qualification of advanced techniques.

The Patisserie

The institute’s second program is the Pâtisserie, known in Portuguese as the pastry program, which, like the Diplôme Cuisine, provides three levels of qualification for obtaining the Diplôme Pâtisserie. Each level has three months, namely the Basic levels Pâtisserie, Intermediate Pâtisserie, and the Pâtisserie higher.

Le Cordon Bleu is also a common pioneer in the French and Brazilian cuisine education in Brazil, which promotes learning opportunities based on observing institute ideology, understanding, and play based on everyday practice.

The Renowned Names That Were Part Of The Education Corporation

The Le Cordon Bleu in all its trajectory had important names in cuisine in its facilities as students of French gastronomy, as for example the chef Paul Bocuse, who because of the great in f – confluency, is torn or the creator of Nouvelle Cuisine.

Al is m de Paul, Le Cordon Bleu had names recognized today by the world of gastronomy, but also by people without knowledge of the area.

One of the important names that passed through Cordon Bleu was the famous chef Erick Jacquin, naturalized Brazilian and judge of the Brazilian version of the famous cooking reality show “Master Chef Brasil”, as well as Lady Diana, Princess of Wales of the United Kingdom.

La Boutique – The Stores Sector That Has a Wide Choice Of French Gastronomy Products

Le Cordon Bleu also has the “La Boutique”, which is part of the network of v will holiday aspects offered by the institution.

In turn, La boutique is responsible for a range of products ranging from books, educational and informative media play, French gastronomy products, and professional kitchen utensils with a touch of sophistication and glamor of the French Art de Vivre.

Therefore, the and school of French cuisine Le Bleu Bordon sought throughout his career to move to your target audience the principles of excellence by producing dishes handpicked for the composition of large menus of chain restaurants in the outside world.


Le Cordon Bleu – Conclusion

French cuisine has always had the need to make dishes with a refined taste and details that fill the eyes. As also the passion for the history of the country, whose capital Paris, better known as the city of love.

The French pass from generation to generation the customs and traditions reflected in their cuisine that is welcoming, at the same time it is sophisticated and exuberant.

In addition, of course, to the fundamental characteristics to be considered French cuisine, which is the modernity of the elaborated dishes and creativity. But the French do not leave aside the traditions, that give a unique identity to your dishes and attract the eyes of admirers and critics worldwide.

What do you think?

Avatar of The French Food

Written by The French Food

Leave a Reply

Your email address will not be published. Required fields are marked *

GIPHY App Key not set. Please check settings

cassoulet recipe

Cassoulet – The French “Feijoada”


Cuisine Du Terroir – The Traditional French Regional Cuisine