This year, the Cordon Bleu Culinary Arts School in Florence celebrates 40 years of activity and boasts the distinction of being the oldest cooking school in Italy still in operation. This milestone celebrates four decades of training, research, and creativity under the guidance of Cristina Blasi and Gabriella Mari, two different but perfectly complementary souls, united by a deep human and professional bond.
Both graduates of the Cordon Bleu School in Rome, they have been members of the Commanderie des Cordons Bleus de France, sommeliers, and extra virgin olive oil tasters. Cristina and Gabriella have transformed a true vocation for cooking into a structured and innovative project, capable of combining training, culture, and business, garnering acclaim and recognition in Italy and abroad.
To celebrate this important anniversary, an evening was organized which, more than a celebration, was a real birthday party at Palazzo Ximènes Panciatichi, where the school is also located, attended by many former students. Even the catering for the event, Santabarbara Desco & Cucina, was founded by a former student of the school.
It was indeed a real journey back in time to November 11, 1985, when Gabriella and Cristina started their business in the back room of a bar in Via dello Statuto in Florence. Over time, the school expanded, moving first to Via di Mezzo and then to its current location at Via Giusti, 68 (corner of Borgo Pinti) in Florence.
Cristina and Gabriella recounted the history of their business with emotion, joy, and satisfaction, applauded by many of their students who learned to cook with them. Equally enjoyable was the presence of Florentine actress Gaia Nanni, who recounted the school’s evolution over time with irony and emotion.
Today, the Cordon Bleu School of Culinary Arts in Florence, located in the prestigious Palazzo Panciatichi Ximenes, a 16th-century building a stone’s throw from the Sant’Ambrogio district, is unique in the Tuscan educational landscape: a place where tradition and innovation blend harmoniously, offering a fascinating learning environment.
The classrooms and three modern kitchens, equipped with state-of-the-art professional equipment, are designed to promote practical and engaging learning, where students can explore the richness of Italian cuisine with respect, technique, and vocation.
Since 2021, the Cordon Bleu headquarters has become the Florentine headquarters, following the acquisition of the brand by Cristina Blasi and Gabriella Mari. There are numerous courses on offer: from academic and professional courses to courses for aspiring chefs and culinary professionals, as well as labs and intensive Italian cooking courses.
Many of the courses are available in Italian and English to welcome students from all over the world and promote a truly global learning experience.
Cordon Bleu is, first and foremost, a school of passion and love where you don’t just learn recipes: you learn to feel the ingredients, to recognize them by touch, smell, and taste. Over the years, Gabriella and Cristina have taught Italian cuisine in the United States, England, and even Africa, spreading Italian gastronomic culture with expertise and human warmth.
Finally, to celebrate the school’s 40th anniversary, Cristina Blasi and Gabriella Mari have published “Sogni e Soufflé – Storie di vita e di cucina in 40 anni di Cordon Bleu” (Dreams and Soufflé – Stories of life and cooking in 40 years of Cordon Bleu), with illustrations by Umberto Fizialetti and published by Tassinari Editore.
A narrative and biographical book that intertwines their lives, the origins of the school, and the recipes that have marked its journey. The two founders recount their personal and professional experiences, successes, challenges, and moments of growth, alternating anecdotes from their lives with iconic recipes that represent their culinary philosophy. A story that goes beyond gastronomy, recounting the passion and humanity that continues to inspire new generations of chefs and enthusiasts alike.
As they write in the introduction: “What is recounted in these pages is not just a story about cooking, complete with a large number of exclusive recipes, but a true life story. Or rather, two life stories.”
The book can be purchased at the school’s headquarters.
Cordon Bleu Culinary Arts School
Via Giusti 7 – Florence
www.cordonbleu-it.com
