#GHEAC#[法国] 法国蓝带巴黎学院 - 拥有120年的法式厨艺教学历史

法国蓝带巴黎学院 - 拥有120年的法式厨艺教学历史

　　新闻报导

　　少有厨艺机构能有如同法国蓝带厨艺学院一般这样悠久的历史。 这所学校，目前已是世界上知名的厨艺学校，起源于法国这美食餐饮艺术之乡，更精确一点的说是在巴黎。让我们来看看他是如何开始的…

　　起始于一位女子: Marthe Distel

　　在1895, 法国记者Marthe Distel有个想法，藉由家庭主妇处理家务训练餐饮艺术。 所以他出版了 ‘蓝带厨师’ (‘La Cuisinière Cordon Bleu’), 这彻底改变了之前由男人垄断的烹饪艺术的世界。

　　这本杂志发行的非常成功，导致Marthe Distel有了教导他的读者学习厨艺课程的想法。 于是她于1895年在巴黎创办了蓝带厨艺学院。 第一堂课是开始于1895年10月15日，星期二，与厨师Charles Driessensm。从一开始学校就欢迎优秀的厨师到校提供示范，其中包含厨师Henri-Paul Pellaprat, F. Barthélémy，Charles Poulain，Auguste Colombié，在当时都非常有名。

　　声望成长
　　此课程马上就获得成功，巴黎校区的名声很快的传播到其他国家。 在1897，蓝带国际学院巴黎校区迎来了第一个俄罗斯籍学生入校学习厨艺，并于1905年迎来第一位日本学生。 当时伦敦每日邮报中的一篇巴黎蓝带报导观察到，’’多达八个不同国籍的学生代表出现在同一间教室是件很不寻常的事情。’’ Julia Child, 一位知名人士在1948年于巴黎入学，也是当时其中一位外籍学生。

　　感谢君度家族始其迈入国际纪元
　　在1984年，君度家族的后代，也是君度人头马的创始家族后裔，自1945年开始从前校董Elisabeth Brassart手中接替了学校的主席之位。 Mr. André Cointreau 带领学校进入了一个新的国际纪元，欢迎更多国际学生的加入并开设更多在法国以外的校区。 自2000年开始，蓝带国际的网络已进入北美地区并遍及美国国土，并成为国内领先的烹饪艺术提供商。

　　今天，蓝带国际厨艺学院已遍及20多个国家并设有50多所校区，每年培训超过2万个，多达90个国籍的学生。



蓝带国际学院 - Le Cordon Bleu
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Le Cordon Bleu Paris school, a 120-year history in teaching the french culinary arts

In The News

Few Culinary Arts establishments have a history as fabulous as that of Le Cordon Bleu. The school, which is now famous the world over, first took shape in France, the home of gastronomy and the art of dining, and more precisely in Paris. Here’s how it all began…

The initiative of one woman: Marthe Distel
In 1895, French journalist Marthe Distel had the idea of training women in culinary arts, for use in the running of their households. So she started a publication called ‘The Cordon Bleu Cook’ (‘La Cuisinière Cordon Bleu’), which revolutionized the world of culinary arts, until then the preserve of men.
The magazine was so successful that Marthe Distel had the idea of offering her readers cookery lessons. She therefore founded Le Cordon Bleu school of Culinary Arts in Paris in 1895. The very first lesson took place on Tuesday October 15th 1895 with Chef Charles Driessens. Right from the start, the school welcomed outstanding Chefs to deliver culinary demonstrations, including Chef Henri-Paul Pellaprat, F. Barthélémy, Charles Poulain, Auguste Colombié, all very well-known at the time.

Increasing renown
The lessons enjoyed immediate success, and the Paris school’s reputation quickly spread to several countries. In 1897 the first Russian student was welcomed to the school, and the first Japanese student arrived in 1905. In an article on Le Cordon Bleu Paris, the London Daily Mail newspaper at the time was amazed to observe that ‘it is not unusual for as many as eight different nationalities to be represented in the classes’. Julia Child, who would go on to achieve great fame, was one of these foreign students, attending classes at the Paris school in 1948.

A new international dimension thanks to the Cointreau family
In 1984, the Cointreau family, descendants of the founding families of Rémy Martin and Cointreau liqueurs, took over the presidency of the school, replacing Elisabeth Brassart, who had been the school’s director since 1945. Mr. André Cointreau lends the school a new international dimension, welcoming ever more international students and opening many schools outside of France. Since the 2000’s, a network of Le Cordon Bleu schools has been established in the United States, becoming the country’s leading culinary arts provider.

Today, Le Cordon Bleu is present in 20 countries with over 50 schools, and it trains some 20 000 students representing 90 different nationalities each year.

【原文引自】：http://www.gheac.com/thread-7469-1-1.html
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