Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French for "The Blue Ribbon"; abbreviated LCB) is an international network of hospitality and culinary schools teaching French haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy.

Le Cordon Bleu is considered by many to be the world's premier culinary arts institute. With over 120 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

Le Cordon Bleu has a worldwide reputation, top quality teaching and prestigious internship opportunities. It perfectly equips you for a professional career anywhere in the world. I learnt all the basic cuisine techniques, how to be well organized and to develop my creativity.

Le Cordon Bleu shuttered all 16 of its U.S. culinary schools in 2015, including its Portland branch, citing changes in regulations on career colleges (a reference to the Obama administration's gainful employment rule that cut federal financial aid to schools where graduates borrowed money at high rates but earned ...

The French term cordon bleu is translated as "blue ribbon". 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.

A cordon bleu is a dish that traditionally consists of meat wrapped around cheese, then breaded and pan-fried or deep-fried. Many modern versions of the classic French recipe, such as this one, are baked.

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 cheese, breaded, and then pan-fried or baked.

It is thanks to them, and all those who are passionate about gastronomy, that Le Cordon Bleu Paris was awarded the title “Best Culinary Training Institution” and we would like to extend our gratitude.

The French term cordon bleu is translated as "blue ribbon". 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.

The dish was extremely popular throughout the 1960s and 70s and, in fact, April 4 is National Cordon Bleu Day.

Experienced chefs raised their eyebrows when they saw the Cordon Bleu name on applicants' resumes, critics called the schools a “diploma mill,” and the federal government investigated whether the schools misled applicants in order to enroll them in programs that left tens of thousands of former students unable to pay ...

The French term cordon bleu is translated as "blue ribbon". 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.