Honoring women in the world of gastronomy
法国蓝带于1895年建立，继承年轻的新闻记者Marthe Distel的首创精神，蓝带学校以打造最杰出的厨艺学校为办学宗旨，至始至终秉承优良的传统，并引领世界各个时期烹饪技术的创新。蓝带学生的成功证明了蓝带创立的课程的卓越品质。
蓝带在教育领域拥有长达120多年的教学经验，见证了许多杰出人才经过培训学习后的成长，从Julia Child到Mary Berry，从Peggy Porschen到Paula Moulton，从Janice Wong到Pooja Dhingra……
1895年
Marthe Distel在巴黎创办了名为《蓝带厨师》（La Cuisinière Cordon Bleu）的杂志。在同年10月份，她首次为女性开设了蓝带烹饪课程，该教学课程专为希望通过教育寻求独立的女性而设立。
1931年
Rosemary Hume 和 Dione Lucas在蓝带巴黎校区Henri-Paul Pellaprat主厨的指导下进行学习，然后在伦敦建立了蓝带分校（l’école du Petit Cordon Bleu）和蓝带餐厅分店（Au Petit Cordon Bleu restaurant）。
1942年
Dione Lucas是蓝带纽约校区的校长，也是《蓝带食谱》（The Cordon Bleu CookBook）一书的作者，她还是美国首位主持电视烹饪节目的女性。
1963年
Julia Child是蓝带巴黎校区1951级的校友。1963年，她在美国创办了自己的法国主厨（The French Chef）电视节目。
1970年
Mary Berry是蓝带巴黎校区1956级的校友。Mary Berry 共出版过75本著作，1970年，她出版了她的第一本著作，《哈姆林全彩烹饪宝典》（The Hamlyn All Colour Cook Book）。
1986年
Nathalie Dupree是蓝带1971级校友。Nathalie Dupree共出版过10本烹饪著作，销量超过50万本，而且自1986年起，她共主持过300多档国内外烹饪节目，这些节目分别播出在美国公共广播公司（PBS）、美食频道（The Food Network）和学习频道（The Learning Channel）。
1991年
Nancy Silverton于1991年赢得詹姆斯·彼尔德基金会（James Beard Foundation）杰出西点厨师大奖（Outstanding Pastry Chef）。Nancy Silverton是美国非常有名的厨师、烘焙师和烹饪作家，她积极在美国从事普及酵母和制作手工艺面包等工作。
2003年
Peggy Porschen是1999级蓝带大文凭（Le Cordon Bleu Grand Diplôme）校友，她于2003年在伦敦开办了自己的西点精品店，Peggy Porschen蛋糕店（Peggy Porschen Cakes），专门制作派对蛋糕，以及高端系列蛋糕和饼干。她还著有9本关于蛋糕装饰方面的书籍，其中包括《浪漫蛋糕》（Romantic Cakes）和《精美派对蛋糕》（Pretty Party Cakes）。
2007年
Janice Wong是1999级蓝带西点文凭校友，她在新加坡（Singapore）开设了自己的餐厅 – 凌晨2点甜点吧（2am dessertbar），目的是突出甜点在一餐中的重要性。Janice后来陆续获得许多奖项，包括在2012年被她世界（Her World）评选为年轻女人（Young Woman），2011、2013和2015年度世界美食巅峰奖（World Gourmet Summit Awards）的年度西点主厨（Pastry Chef of the Year）称号。
2011年
Morena Leite是1999级蓝带大文凭（Grand Diplôme®）校友，被认为是巴西最富创造力的主厨，在巴西共负责5家餐厅。2011年，她被美食风向标（Go Where Gastronomia）杂志授予巴西最佳烹饪奖（Best Brazilian Cuisine）。
2013年
Paula Moulton是2012级蓝带艺术、科学和葡萄酒管理文凭（Art, Science & Wine Management）校友，于2013年评为美国索诺玛县（Sonoma County）年度女性（Woman of the Year）。她是位葡萄培育家、优秀的葡萄酒酿造师，著有两本图书，并且拥有25年的美国葡萄酒行业工作经验，Paula也是轻呷一口（A Sip Away）餐厅的合作建立者和首席执行官（CEO）。
2014年
Pooja Dhingra是2008级蓝带西点文凭校友，她在印度（India）孟买（Bombay）开办了第一家精品法式蛋糕店 – Le 15 Patisserie并专注做马卡龙（macaroons）。在2014年，她被选为印度福布斯排行榜（Forbes ranking）30岁以下最有影响力的30位名人之一。
Makiko Miyoshi是2008级蓝带烹饪文凭校友。在蓝带神户校区（Kobe institute）毕业后，她创办并经营着Table d’or餐厅，这家餐厅设有烹饪和餐桌装饰工作室。除此之外，Makiko非常积极地与当地制造商合作发展食品生产方面业务。
2015年
Jacqueline Lim是2007级蓝带美食艺术硕士在线课程毕业生，她是一位澳大利亚美食评论家和美食博客的博主，Jacqueline因对品质的追求而被广泛认可，因此美食旅行者前100位的全部餐厅（Gourmet Traveller Top 100）均邀请她前去品鉴，然后在美食旅行者杂志（Gourmet Traveller magazine）上发表其颇具特色的评论文章，2014年7月，她还受邀出席在悉尼（Sydney）举办的美食旅行者年度餐厅大奖（Gourmet Traveller Annual Restaurant Awards）。
2016年
下一位是谁？
蓝带学校提供一系列广泛认可的培训课程，领域涉猎美食、葡萄酒、酒店和旅游等，课程涵盖从初级到工商管理硕士（MBA）的不同等级。
蓝带国际学院 - Le Cordon Bleu
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Honoring women in the world of gastronomy
Ever since the institute opened in Paris in 1895, following the initiative of young journalist Marthe Distel, the philosophy of Le Cordon Bleu is to reach the highest level of excellence, whilst perpetuating traditions and leading culinary innovation for each generation around the globe. The success of Le Cordon Bleu students is a guarantee of the curriculum’s quality taught in its establishments.
With more than 120 years experience in the field of education, Le Cordon Bleu has seen exceptional talents evolve following their training programme, from Julia Child to Mary Berry, from Peggy Porschen to Paula Moulton, from Janice Wong to Pooja Dhingra …
1895
Marthe Distel launches a culinary magazine entitled La Cuisinière Cordon Bleu in Paris. In October, she launches the first Le Cordon Bleu cuisine lessons with a pedagogical programme for women who are looking for emancipation through education.
1931
Rosemary Hume and Dione Lucas, who trained at Le Cordon Bleu Paris under the supervision of Chef Henri-Paul Pellaprat, open l’école du Petit Cordon Bleu and the Au Petit Cordon Bleu restaurant in London.
1942
Dione Lucas, Director of Le Cordon Bleu New York and author of The Cordon Bleu CookBook, is the first ever woman to host a television cuisine show in the United States.
1963
Julia Child, Le Cordon Bleu Paris alumna, 1951, launches her television show The French Chef in the United States in 1963.
1970
Mary Berry, Le Cordon Bleu alumna, 1956, publishes her 1st book of a series of 75 books, The Hamlyn All Colour Cook Book in 1970.
1986
Nathalie Dupree, alumna 1971. Nathalie Dupree is the author of 10 cookbooks, selling over half a million copies, and the host of more than 300 national and international cooking shows which have aired since 1986 on PBS, The Food Network, and The Learning Channel.
1991
Nancy Silverton wins the James Beard Foundation's Outstanding Pastry Chef award in 1991. Nancy Silverton is a famous American chef, baker, and author, who actively worked on popularizing sourdough and artisan breads in the United States
2003
Peggy Porschen, Le Cordon Bleu Grand Diplome® alumna, 1999, opens her own pastry boutique, Peggy Porschen Cakes in London, specializing in party cakes and creating top of the range cakes and biscuits, in 2003. She is also the author of 9 books on Cake Decorating, including Romantic Cakes and Pretty Party Cakes.
2007
Janice Wong, Le Cordon Bleu Pastry Diploma alumna, 1999, opens her own restaurant, 2am dessertbar, in Singapore, in order to highlight the importance of a dessert during a meal. Janice has gone on to receive numerous awards
including being elected Young Woman of the Year in 2012 by Her World, and Pastry Chef of the Year at the World Gourmet Summit Awards in 2011, 2013 and 2015.
2011
Morena Leite, Le Cordon Bleu Grand Diplome® alumna, 1999,considered to be one of the most innovative chefs in Brazil, heads up five restaurants in Brazil. She is awarded the Best Brazilian Cuisine prize by Go Where Gastronomia magazine in 2011.
2013
Paula Moulton, Le Cordon Bleu Art, Science & Wine Management Diploma alumna, 2012, is awarded the title Woman of the Year in 2013 by Sonoma County in the United States. A viticulturist, award-winning winemaker and author of two books and with more than 25 years experience in the American wine industry, Paula is also co-founder and CEO of A Sip Away.
2014
Pooja Dhingra, Le Cordon Bleu Pastry Diploma alumna, 2008, opens her first boutique dedicated to macaroons Le 15 Patisserie in Bombay, India. In 2014, she is named one of the 30 most influential personalities under the age of 30 in India in the Forbes ranking.
Makiko Miyoshi, Le Cordon Bleu Diplome de Cuisine alumna, 2008. After graduating at the Kobe institute, she founded and runs Table d’or , which holds cooking and table decorating workshops. Additionally, Makiko is very active working with local producers toward food product development.
2015
Jacqueline Lim, Le Cordon Bleu Master of Arts in Gastronomy online Graduate, 2007, is a food critic and blogger in Australia and was recognised for her quest to dine at, and write about, all of the Gourmet Traveller Top 100 restaurants through a feature article in the Gourmet Traveller magazine and an invitation to the Gourmet Traveller Annual Restaurant Awards in July last year in Sydney.
2016
Who's next?
Le Cordon Bleuoffers a range of widely-recognized training programmes in the fields of gastronomy, wine, hotel and tourism, from initiation level through to MBA.
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