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Le Clerc grew up in the Auckland suburb of Westmere. Her mother Loraine made and iced wedding cakes as a cottage industry, and Le Clerc showed an early interest in food. [2] After some years travelling overseas and exploring new cuisines, Le Clerc returned to Auckland and took lessons at the Le Cordon Bleu school in Parnell. She was soon asked ...
The name was adopted by a French culinary magazine, La Cuisinière Cordon Bleu, founded by Marthe Distel in the late 19th century. [2] The magazine began offering lessons by some of the best chefs in France. The magazine developed into the original Le Cordon Bleu that Distel and Henri-Paul Pellaprat established in 1895 in Paris, France. [2]
She initially trained as a nurse, and attended Le Cordon Bleu cookery school in London while working at the Royal Free Hospital. [3] Back in New Zealand, Seagar opened Harley's Restaurant in Auckland with fellow nurse Helen Brabazon. [ 3 ]
Martinborough (Māori: Wharekaka or Māori: Huangarua) [4] is a town in the South Wairarapa District, in the Wellington region of New Zealand. It is 65 kilometres east of Wellington and 35 kilometres south-west of Masterton. The town has a resident population of 2,050 (June 2024). [3] The town is home to the South Wairarapa District Council
André J. Cointreau is the president and CEO of l’Ecole de Cuisine et de Pâtisserie Le Cordon Bleu, better known as Le Cordon Bleu. During his tenure, he has shifted the Le Cordon Bleu business from one school in Paris to a multinational concern with nearly 30 schools in 15 countries.
The French term cordon bleu is translated as "blue ribbon". [4] According to Larousse Gastronomique, the cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food ...
Dione Lucas (pronounced dee-OH-nee; born Dione Wilson; 10 October 1909 – 18 December 1971) [1] was an English chef, [2] and the first female graduate of Le Cordon Bleu.Her father was the architect, jeweller and designer Henry Wilson, and her sister was the violinist Orrea Pernel (1906–1993). [3]
Cordon bleu may refer to: the blue ribbon of the Order of the Holy Spirit; the blue ribbon of the Order of St. Andrew, Russian Empire; La Cuisinière Cordon Bleu, a 19th-century culinary magazine; Le Cordon Bleu, international group of hospitality management and cooking schools teaching French cuisine