Tuesday, March 22, 2011

Le Cordon Bleu: Orientation and a question

Yesterday was a day to fill out forms, listen to the rules, and receive schedules, uniforms, and equipment. The staff seem very nice and the chefs are professional with a pedagogical air. The students are from all over the world...but none from France.

I've actually noticed that not too many French people attend Le Cordon Bleu (LCB), and some don't even know too much about it. Last June I visited the school and got lost on my way there. I was three blocks away and the two people I asked for directions on the way there did not know what I was talking about!

My interest is peaked. I want to know where French chefs train, if they're not doing it at Le Cordon Bleu. Is it more about getting practical experience, and if so, do they take internships at the many fantastic restaurants and learn everything they need to know there, without having to attend culinary school? What I do know is that the chefs we were introduced to at LCB yesterday were the creme de la creme of chefs. They are a big deal here, and are even competing at Les Meilleurs Ouvriers de France this year, which is this country's most prestigious artisans' competition.

LCB Paris students are mostly Asian or from the USA, and actually a few Colombians and other Latin Americans. LCB couldn't possibly be so famous in the US only because Julia Child attended the school, could it? I mean, she did change food culture in the US forever, but the school must have other merits, right? I bet it does, I'm just playing devil's advocate. Has LCB focused its attention on marketing to foreigns countries, or are the French really not that into it? This is highly unlikely since some of the best French chefs teach here. Hmmm...I intend to find out what it takes to train as a chef in France.


  1. http://www.cheftalk.com/forum/thread/38379/le-cordon-bleu-paris
    here are some comments from graduates. the hospitality buisiness is the hardest, over worked and under paid, not to soud negative, but it depends on what one is looking for.i think it's alot about the passion. after my time in the industry i learned you don't have to own a restaurant or work in one to enjoy great food and wine. good luck, you are in for a great experience. enjoy it and paris. wow, the provicial cheeses, bread and wine. the difference between mexico and france is at comida time everybody is walking down the street with a 2 liter coke, in paris everybody is carrying a baguette. abrazos y suerte!

  2. hi, you said you received uniform and equipment. What does equipment cover? does it only mean a knife kit? and apart from the binder of ingredient lists is there another text received?


  3. moya,
    the equipment given includes a very complete set of wustof knives with other tools such as thermometer, spatula, peelers, whisk, pastry bags and tips, spoons, fork, etc. they also give you a scale, tupperware, an extra bag for your things and the uniform. there are no other texts given.
    hope this helps