Le Cordon Bleu School 

Le Cordon Bleu, founded in 1895 in Paris, is much more than a cooking school. It became a symbol of culinary perfection. The name, once referring to the blue ribbon of a prestigious French order of knighthood, evolved into a hallmark for top chefs. It started modestly, with cooking demonstrations for readers of a culinary magazine.

Soon, the classes attracted students from all over the world. On October 15, 1895, the first lessons were held on an electric stove—a revolutionary novelty at the time. Within a year, students from Russia and Japan were attending. The school grew quickly under the guidance of Marthe Distel and chef Henri-Paul Pellaprat.

After World War II it changed leadership, and in the 1980s began a major international expansion. Today there are more than 35 campuses in 20 countries, where thousands of students each year learn classical French techniques blended with modern gastronomy. The Paris campus recently moved to a modern building along the Seine.

There you’ll find state-of-the-art kitchens, rooftop herb gardens, and even beehives. Le Cordon Bleu continues to combine tradition with innovation, remaining a global culinary authority after more than 125 years.