The Blue Ribbon

Rashmi Uday Singh’s Good Food Guide

Rashmi Uday Singh gives a glimpse of the world's leading culinary arts school that offers advanced training in hospitality management and the appreciation of gastronomy.

Dustin Hoffman took a course here! So have Julia Child, Audrey Hepburn and many world-famous chefs. So I considered it my good fortune when I got an opportunity to pop in here for three days and study the art of cooking.

It may be considered as the most hallowed custodian of the French culinary tradition as it was the first cooking school of the world (established in 1895). But it has place for anyone who is a travelling foodie. So if you have a few hours to spare, Le Cordon Bleu can fill them up in the most fulfilling way possible!

With 26 schools in 15 countries, Le Cordon Bleu offers plenty of choice - from lectures and tasting sessions (food and wine pairing), day courses, weekend workshops to diploma and even professional degrees. The director informs me that they have introduced vegetarian courses too.

Synonymous with culinary excellence, the expression 'cordon bleu' originates from the blue ribbon which held the cross of the knights instituted in 1578 by Henri III. In 1895, journalist Marthe Distil published the weekly La Cuisiniere Cordon Bleu and the school was opened shortly after. It soon became globally famous and attracted international talent. In 1953, Le Cordon Bleu was chosen to cook the dinner on the occasion of Queen Elizabeth II's coronation. And voila, 'Coronation Chicken' was born.

I am thrilled as I walk up the stairs of Le Cordon Bleu in Paris. Sepia-toned photographs adorn the walls. The classrooms are choc-a-bloc with students from all over the world; Russians, Americans and Indians as well. From the lecture rooms to the hands-on kitchens, each one is spanking clean and amazingly well-equipped. I trip out learning patisserie from a handsome and brilliant Sicilian baker. Teachers here include university professors, international personalities, specialists in the hospitality sector and more than 80 master chefs. I ask the charming Catherine Baschet to explain the intricacies of the courses and request her to guide me through a Parisian fruit and vegetable market. The market tour is an education in itself as is witnessing a Parisian's passion for perfection.

I go back to the academy the next day and check out the range of refined gourmet products (that they are making in close partnership with Pierre-Deux), chef uniforms, books, kitchen equipment and gift ideas. I had met Andre J Cointreau, their dapper and dynamic president in Australia several years ago and ever since I'd been motivated to visit one of these schools. While I am determined to attend their longer courses, I am hoping to find out more about their internships in their own restaurants such as La Foret (Japan) and Casa de Francia (Mexico). Should you happen to visit these and see a familiar Indian waitress you'll know it's me!