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Culinary Arts Month
"No one is born a great cook, one learns by doing."
~ Julia Child (1912-2004)
Foodies, home cooks, and those who just appreciate a good meal ... here is a handsome tartan that is equally at home on the trails or in the kitchen! Imagine sporting this tartan pattern beneath your chef's apron—a secret nod to culinary style, inspiration, or simply an apetite and appreciation for a finely cooked meal!
Mise en place, a French culinary term meaning "everything in its place," is a foundational principle in professional kitchens around the world. Originating in the elite culinary traditions of France—particularly formalized at institutions like Le Cordon Bleu—the concept emphasizes meticulous preparation and organization before cooking begins. Chefs slice, measure, and arrange all ingredients, tools, and garnishes ahead of service to ensure efficiency, precision, and calm under pressure. Rooted in 19th-century French brigade kitchen systems developed by Georges Auguste Escoffier, mise en place was designed to bring order to the fast-paced world of haute cuisine. Today, it's more than a method—it's a mindset of readiness, discipline, and respect for the craft.
This philosophy inspired the Mise en Place tartan, a tartan inspired by the designer's graduation from Le Cordon Bleu. The tartan's colors pay tribute to the vibrant world of cooking: red and green for the colorful vegetables, blue for the art of filleting fish, yellow for the rich assortment of spices, and brown for the humble cutting board. “Oui, Chef!" and "Bon Appétit!" 💚 ❤️ 💙 💛 🤎 🧑🍳 🐟 🧅 🍅 🥬 🐓 💙
Le Cordon Bleu is one of the world’s most renowned culinary institutions, with roots stretching back to 19th-century France. Its origins lie in a magazine rather than a school: La Cuisinière Cordon Bleu, a culinary publication launched in 1895 by journalist Marthe Distel.
To promote the magazine, Distel began offering cooking lessons with prominent Parisian chefs. These demonstrations grew so popular that they soon evolved into a formal culinary school—thus, Le Cordon Bleu was born in 1895.
The name "Cordon Bleu" itself has aristocratic origins. In the 16th century, the phrase referred to the blue ribbon worn by members of the Order of the Holy Spirit, the highest order of chivalry under the French monarchy. Over time, it became associated with excellence, particularly in food, as the order’s banquets were famously lavish. By the 19th century, "cordon bleu" was a term commonly used to describe a distinguished female cook.Le Cordon Bleu flourished throughout the 20th century, attracting aspiring chefs from across Europe and beyond. It gained international fame after World War II, particularly in the English-speaking world.
Much of its global cachet can be attributed to American culinary icon Julia Child, who studied at Le Cordon Bleu in Paris in the late 1940s. Her enthusiasm for French cooking, especially through her book Mastering the Art of French Cooking and her television programs, helped make the school a household name in the United States.
Today, Le Cordon Bleu operates over 30 schools in more than 20 countries, offering programs not only in classic French cuisine but also in patisserie, hospitality management, wine, and culinary innovation. While its ownership and structure have changed over the years, Le Cordon Bleu remains synonymous with rigorous culinary training and a commitment to the artistry and discipline of fine cooking.
To lean more about this institution, click the mise en place.