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Today, the great Chefs of Le Cordon Bleu have a long history; Most have worked in restaurants recognized and awarded by the Michelin Guide, and have been winners of prestigious competitions. Year after year, Cordon Bleu Chefs pass on their experience and knowledge to students from more than 70 countries. By teaching the techniques and methods of cooking, pastry, and baking that have been codified in France for the last 500 years, providing students with culinary training that allows them to apply the knowledge acquired to develop any type of cuisine anywhere in the world. कम पढ़ें