cordon bleu" was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. A person highly distinguished in a field, especially a #masterchef was called a #CordonBleu Chef - Either way, if you earned the blue ribbon, you were the best of the best. Maybe that was the idea with #BlueRibbonbread - the best of the best. Visit the Le Cordon Bleu website to see how far they have grown today.
So a little bit of history about the course. The Cordon Bleu fine dining course was set up by two ladies, Rosemary Hume and Muriel Downes, principles of Cordon Bleu Cookery School in London. A lady by the name of Lesley Faull of the Sillwood Kitchen in Cape Town took the cooking courses and adapted it for South Africa. She was the president of the Commanderie des Cordon Bleus de France in South Africa. They published the course and it was available to all South Africans from the early 60's.
I recently obtained a whole set of these books, thank you #ronelmccrete, and I am going to share some fine dining tips from it from time to time.
Check out the photo and see of you can remember these books from your grandmother or your mother's kitchen. Share your photos or memories. Who can forget the movie of Julia Child and her determenation to conquer french cooking, and she did. Now all of you can.
Lyzelle
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