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Website. www.cordonbleu.edu. Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 ...
Veal or chicken breast, cheese, ham, honey mustard, bread crumbs. Media: Cordon bleu. A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of ...
The group's other business are hotel management of both Thai and overseas properties, and education, through the Dusit Thani College and a Bangkok culinary school joint venture with Le Cordon Bleu of France. In 1993, Thanpuying Chanut founded Dusit Thani College. [25] In 2009 it initiated a programme with Lyceum of the Philippines University
André J. Cointreau. 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.
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] She married another architect, Colin Lucas ...
Madame Brassart. Élisabeth Brassart (1897–1992) was the proprietor of the Le Cordon Bleu school in Paris from 1945 to 1984. [ 1] Le Cordon Bleu had been founded in 1895 by Marthe Distel and Henri-Paul Pellaprat. In 1945, after the end of WWII, she purchased what had become a struggling school from a Catholic orphanage which had inherited it ...
Jean Victor Fischbacher. . . (m. 1937) . Simone "Simca" Beck (7 July 1904 – 20 December 1991) was a French cookbook writer and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cooking technique and recipes into American kitchens.
In modern English usage, cordon bleu (/ ˌ k ɔː. d ɒ̃ ˈ b l ɜː /, also US: / ˌ k ɔː r. d ɒ̃ ˈ b l uː /) is used as an adjective for chefs who are able to cook food to the highest standard as well as the food itself. [10] Blue Riband sporting events are also sometimes associated with the cordon bleu. [citation needed]