“Cordon Bleu” School of Culinary Art

Amateur and professional cooking courses, amid tradition and innovation

Just 20 minutes from Florence Cathedral, in the 16th-century Palazzo Panciatichi Ximenes, lies the oldest Tuscan culinary academy: the “Cordon Bleu” School of Culinary Art.

An excellence in its field, for over 30 years the School has offered a varied range of amateur and professional cooking courses, aimed at a diverse target group, attracting both those who approach the preparation of more or less elaborate dishes out of pure passion and those who want to turn this passion into a profession.

Within a space covering 450 square metres, classrooms, equipped kitchens and a rich thematic library are spread out, and the basics of typical cuisine are taught through highly immersive experiences consisting of hands-on experiences, tours, tastings, workshops and team building for companies.

All in the name of creativity, blending tradition with innovation, expertise and professionalism.