Le Cordon Bleu The name was adopted by the French culinary magazine, La CuisiniEre Cordon Bleu, founded by Marthe Distel in the early 19th century. The magazine began offering special lessons by some of the best chefs in France. This eventually grew to become a cooking school that opened in Paris in 1895 and quickly became one of the most elite cooking schools in the world. In total, over 18,000 students all over the world attend a Cordon Bleu school each year.
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