For cooks from around the world, Le Cordon Bleu in Paris is THE school for learning the secrets of French cuisine.
La Crême de La Crême; Le Cordon Bleu
Paris Kiosque - April 2005 - Volume 12, Number 4
Copyright © 2005 Kim & Carl Davaz - Used with permission.
Standing on a narrow sidewalk before the unassuming four-story building is
enough to make the heart of any cook beat faster. A discreet sign beside the
entrance says this is indeed Le Cordon Bleu, THE school for learning French
cuisine and pastry making, world-renowned in a country that considers food preparation to be high art.
This is the place of culinary dreams, of whisks and butter and springform
pans and the heady aroma of garlic and onions turning to gold in a sauce pan.
This is where Julia Child learned to cook!
She who first coaxed us to sauté, soufflé and flambé
learned it all here. The school maintains affectionate ties with the memory of Child,
who returned in November of 1995 to celebrate the 45th anniversary of her Grand Diplôme.
Founded in 1885, Le Cordon Bleu has been owned since 1984 by André Cointreau
of the Cointreau liqueur and Rémy-Martin
cognac families. He is a businessman with money to
put into the school and the ability to market it.
A line of Le Cordon Bleu food products, instructional materials and kitchen and table ware are available at the school and at Pierre Deux home decor stores, also owned by Cointreau.
Students come from all over the world to learn at Le Cordon Bleu.
Frances Bell of the school's administrative staff says, "The aim is to teach techniques and discipline, then they take it home and adapt it to their own cuisine."
This year, many are from Asia and South America. Only about 5 percent of the students are French because young people who want to become chefs enter the field through France's apprenticeship program.
About 150 students in three levels - basic, intermediate and superior - watch cuisine and pastry demonstrations. After the demos, they prepare one of the dishes in practical classes of 8 to 12, supervised by a chef. All classes are taught in French, but the basic classes are translated into English.
Students must wear a uniform to all demos and practical classes. It is the same as the chefs wear, a white jacket with the Le Cordon Bleu crest and blue and white checked pants, but with a blue collar on the jacket and a low white hat. They are expected to attend all courses and be on time; they are training to be professionals.
Those who successfully complete the nine-month course of study and examinations in pastry and cuisine receive Le Grand Diplôme Le Cordon Bleu.
Not all want to be chefs.
Chef Jean-Claude Boucheret's tips on preparing rabbit prompt a startled reaction from
Siv Meisingseth, Norway, who's taking a break from a career as a journalist.
"Everyone thinks because you're going to a culinary school, you're going to work in a restaurant," said Gary Wallis, a student from Arkansas who wants to focus on pastry.
One young woman wants to start a catering business with her family's grocery stores near Chicago. Another is a Norwegian journalist. Some are there to learn to cook for themselves and friends.
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Kim Davaz is The Register-Guard's (Eugene, Oregon, USA) cookbook review columnist.
Carl Davaz is the newspaper's assistant managing editor for
graphics and technology.
