Posted by deanne perez on August 05, 1998 at 20:51:14:
In Reply to: Le Cordon Bleu Question posted by Kevin Staff on May 19, 1997 at 14:14:52:
: Kristen, My name is a Kevin Staff and I am a grad of Le Cordon Bleu ecole de
:
: cuisine et de patisserie, Paris, France.The reason you should go to Le
: Cordon
: Bleu is to study Classic French Haute Cuisine. The Classic Cycle is
: not so much
: concerned with he business side of running a restaurant as the
: pure form of
: creating haute cuisine. This is the focus of the ClassicCycle
: (5 classes that
: lead to the Grande Diplome). The classes are setup in such
: a way as to split
: the time youare sitting in the classroom demonstrations
: and doing practicals in
: your own personal area in the kitchens. 8 to 10
: hours a dayin the school is
: needed in the second and third trimester to
: finnish. Soaking in the culture is
: a major part of studying in Paris and I
: have found it to be an asset in my day
: to day life. This is a tip of a very
: large iceberg. If I can answer any
: particular questions I would be glad
: to. Here is the school address and info:
: Le Cordon Bleu8, rue Leon
: Delhomme 75015 Paris FrancePhone: 33/1 48 56 06 06
: Fax: 33/1 48 56 03 96
: To get the most current information on enrollment fax
: a request for student
: packet. Kevin Staff / staff@gte.net
kevin, this is dean from pensacola florida, i would like to settle an argument with my beloved wife, whom insisted that "cordon bleu" is a frwench dish. Is it so?