Le Cordon Bleu can look back on tradition and excellence for more than a century. The name comes from the order of the “Knights of the Holy Spirit“ which were characterized as being very good cooks and wearing a “Blue Ribbon“. It became tradition in France to call a person a “Cordon Bleu“ when that person was a good cook. Originated in Paris in 1985, Le Cordon Bleu is a world leader in the industry of Gastronomy and Catering, currently with schools in over 20 countries and 8 schools in Mexico.
At Le Cordon Bleu located at the Universidad Anahuac Norte we have approximately 80 students per quarter and 200 reaching for a Bachelor degree. We expect this number to increase in the upcoming years. We are 10 chefs that teach cooking and pastry classes with 5 kitchen assistants. We consider ourselves a school that teaches cooking and pastry techniques so that students have the manual skills and basic knowledge required to survive in a professional environment and always receive exactly the same results.
