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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]
The Le Cordon Bleu College of Culinary Arts in Portland, formerly the Western Culinary Institute (WCI), was a culinary school located in downtown Portland, Oregon, United States. The school was owned by the Career Education Corporation and it was also a partner with the French culinary institute Le Cordon Bleu . [ 1 ]
Le Cordon Bleu Institute of Culinary Arts – Dallas was founded in 2007 and is affiliated with the Le Cordon Bleu Schools in North America. Located in Dallas, Texas, LCB Dallas is a branch of Texas Culinary Academy which is owned by Career Education Corporation under a licensing agreement with Le Cordon Bleu in Paris.
Le Cordon Bleu (LCB) Institute of Culinary Arts in Pittsburgh was a cooking school in Pittsburgh, Pennsylvania, operating from 1986 to 2012. The institute offered a variety of specialized culinary degrees. [1]
California Culinary Academy's original location was 215 Fremont St. The second campus (the North Campus), was located at 625 Polk Street in downtown San Francisco. The final main campus was in the Potrero Hill neighborhood of the city at 350 Rhode Island Street. The facilities included professional kitchens, student-staffed restaurants, lecture ...
Le Cordon Bleu College of Culinary Arts Atlanta was a two-year private for-profit [1] college in Georgia. The college was owned by Career Education Corporation under a licensing agreement with Le Cordon Bleu in Paris. The branch campus was established in April 2003 [2] and all US Cordon Bleu College locations closed in September 2017. [3] [4]
The school expanded in 1989 and received degree-granting authorization in 1991. Le Cordon Bleu College of Culinary Arts in Chicago was acquired on February 1, 2000, by the Career Education Corporation. In June 2000, the school became affiliated with Le Cordon Bleu. The Higher Learning Commission accredited the school in 2003.
In 2007, Saint Pierre was awarded "Le Cordon Bleu restaurant of the Year" by the World Gourmet Summit, where it stated that Stroobant, “brings cuisine alive by "fusing food with elements from different cultures”. [9] The Peak Magazine recognized Saint Pierre with a “G Restaurant Award” in 2015. [10]
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