Founded in Paris in 1895, today the presence of Le Cordon Bleu encompasses 30 international schools in 15 countries, attended by more than 18,000 students. The origin of the expression “Cordon Bleu” comes from the 1578 foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary. The expression “Cordon Bleu” was then later applied to mean an outstanding Chef. Internationally recognized since the first years of its creation, the school received its first Russian student in 1897, then its first Japanese student in 1905. Its success was such that after 1945, it was the only school in France accredited by the United States for professional re-training of American soldiers under the GI Bill. In 1954, Audrey Hepburn came to Le Cordon Bleu Paris for the launch of her film Sabrina. The Master Chefs of Le Cordon Bleu, of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions, pass on their expertise each year to students from more than 70 countries. They teach the techniques and methods of cuisine, pastry and bread baking which have been codified in France over the last 500 years, and which are applicable to any world cuisine.

 In less than nine months, it is possible to obtain Le Grand Diplôme Le Cordon Bleu, which is recognized worldwide by culinary professionals; the international passport to a great career. Most recently Le Cordon Bleu International has launched Associate Degree and Diploma courses in Restaurant and Hospitality Business that are accredited in North and South America, and in Australia the Bachelor and MBA degrees such as the International Hotel and Resort Management or the Master of Arts in Gastronomy programmes. Restaurants, bakeries and coffee shops have been developed under the Le Cordon Bleu trademark. Le Cordon Bleu is also often solicited as an advisory consultant to companies such as cruise lines and culinary product manufacturers. Each year, Le Cordon Bleu participates in more than 50 international events such as festivals, professional conferences and competition juries. Le Cordon Bleu is an equally active member in culinary and cultural associations like the Alliance Française of Paris (where it sits on the Administrative Council), the Chaîne des Rôtisseurs, the IACP (International Association of Culinary Professionals) and several others.

Since its inception, Le Cordon Bleu has published cookbooks for amateurs and professionals. Its most recent series, the Le Cordon Bleu Home Collection, was translated into 17 languages. Sales have reached more than 6 million copies, of which nearly one million were the French language editions.

The sister company of Le Cordon Bleu, Pierre Deux-French Country, which specializes in interior decoration, also participates in the development of the French Art de Vivre (the Art of Living Well) with 16 boutiques in the United States and Japan.

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