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Le Cordon Bleu
Le Cordon Bleu was founded in Paris in 1895, originally launched alongside a culinary magazine of the same name, and it grew into one of the oldest and most internationally recognized culinary education institutions, with its name referencing the "blue ribbon" traditionally associated with excellence. The school became particularly renowned for training in classical French culinary technique, and its instruction methods and terminology helped establish much of the foundational vocabulary and technique still used in professional kitchens worldwide, regardless of a chef's actual cuisine specialty. Le Cordon Bleu gained significant mainstream American visibility after chef Julia Child studied there in the early 1950s before going on to popularize French cooking for American home cooks through her cookbooks and television career, indirectly linking the school to one of the most significant figures in American culinary history. Le Cordon Bleu's combination of its foundational role establishing classical French culinary technique globally and its historical connection to Julia Child has made it one of the most internationally prestigious culinary schools ever established.
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The Culinary Institute of America
The Culinary Institute of America was founded in New Haven, Connecticut in 1946, originally established to train returning World War II veterans for careers in the food service industry, before relocating in 1972 to its current main campus in Hyde Park, New York. The school, commonly known simply as the CIA, became widely regarded as one of the most prestigious culinary education institutions in the world, and its notable alumni include a significant share of the most prominent working chefs and food television personalities in the United States. The CIA's Hyde Park campus occupies a building that once housed a Jesuit novitiate, and the school has since expanded to additional campuses in California, Texas, and Singapore, reflecting its growth from a single postwar vocational program into a global culinary education brand. The Culinary Institute of America's combination of its origins training World War II veterans and its subsequent growth into producing a significant share of America's most prominent professional chefs has made it one of the most influential culinary schools in the world.
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