Sklep tezeusz.pl wykorzystuje pliki cookies. Umożliwiają one sprawne działanie strony, narzędzi analitycznych, reklamowych i społecznościowych.
Szczegóły na ten temat znajdziesz w Polityce Prywatności i Polityce cookies. Ustawienia cookies możesz zmienić w preferencjach swojej przeglądarki internetowej.
Podaj adres e-mail, na który ma zostać wysłane powiadomienie
Wyrażam zgodę na przetwarzanie moich danych osobowych w celu wysyłki wiadomości typu Newsletter oraz potwierdzam, że zapoznałam/em się z informacjami dla subskrybentów usługi Newsletter i informacjami o Ochronie Danych Osobowych.
Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities are trained every year. Le Cordon Bleu combines innovation and creativity with tradition through its certificates, diplomas and bachelors and master degrees, including an online degree in gastronomic tourism. The origin of the school name may come from the French Royal and Catholic Ordre des Chevaliers du Saint Esprit. This was a select group of the French Nobility that had been knighted. The first creation of Royal Knights at the French Court was performed in 1576. The French Order of the Holy Spirit was for many centuries the most important highest distinction of the French Kingdom. Each member was awarded the Cross of the Holy Spirit, which hung from a blue silk ribbon. According to one story, this group became known for its extravagant and luxurious banquets, known as "cordons bleus". At the time of the French Revolution, the monarchy and the Order were abolished, but the name remained synonymous with the excellent French cooking. Another theory has it that the blue ribbon simply became synonymous with excellence, and this was later applied to other fields such as cooking. The name was adopted by a French culinary magazine, La Cuisinière Cordon Bleu, founded by Marthe Distel in the late 19th century. 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. In 1945, after the end of WWII, Madame Elisabeth Brassart purchased what remained of the struggling school from a Catholic orphanage which had inherited it after Distel died in the late 1930s. Brassart managed the school until 1984; at the age of 87 she retired and sold the school to André J. Cointreau.