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.
Le Cordon Bleu, international group of hospitality management and cooking schools teaching French cuisine
After completing a Cordon Bleu course she founded and managed her own catering company, Corporate Catering Company, in Berlin and London from 1981-1987.
Gilli Davies is a Cordon Bleu cook from Wales who has been involved with food, food journalism and broadcasting since about 1975.
He also holds a degree in Graphic Arts (drawing, painting, and sculpture) and is a Le Cordon Bleu Chef.
She has attended several prestigious cookery courses, namely Cordon Bleu and Prue Leith.
An alumna of Le Cordon Bleu, Peters established and launched her own catering company, Custom Catering.
In the late 1960s Nathalie and her first husband, David Dupree, lived in London, where Nathalie attended the Cordon Bleu cooking school, earning an advanced certificate.
Ragan is married to Marcela Sandoval, also a former Clinton Administration official, and Le Cordon Bleu trained chef, who has worked at Kinked's in Washington DC and The Courtyard Restaurant in Beijing China, among other places.
Its upper-deck first class lounge won awards worldwide for the most refined cabin interior among all airlines, as did meal services developed by Continental's Cordon Bleu-trained executive chefs.
After a year at Le Cordon Bleu Cooking School in Paris in 1975, she began working as a food writer and in 1977 became the food editor of the Toronto Star; a year later she moved to the Ottawa Journal as Lifestyles editor.
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After earning Le Cordon Bleu's 'Grand Diplôme', one of the few culinary credentials that signifies mastery of both pastry and culinary fundamentals, Aboumrad went on to work under Joël Robuchon in Paris.
The history of the name, Le Cordon Bleu dates back to the 16th century where King Henry III awarded members of the Order of the Holy Spirit a medallion that was suspended from a Blue Ribbon…or Le Cordon Bleu.
In this non-fiction narrative, the 36-year-old author loses her corporate job, cashes in her savings and heads to Paris to study at the Le Cordon Bleu cooking school.