The school has been captained since the beginning by Cristina Blasi and Gabriella Mari, two very different though totally supportive directors. Since 1985 competence, professionalism, a variety of formative offers and teaching have made Cordon Bleu Florence a cooking academy of excellence - the ideal site to rediscover not only cooking traditions and history but also to break new grounds. To celebrate the school’s 30th anniversary there has been a change of premises, from Via di Mezzo to Via Giusti.
The new location is in Palazzo Panciatichi Ximenes, and the 450 sqm school is housed in a charming sixteenth century historic building. The new school premises are large, welcoming, and well structured: three kitchens with state of the art professional equipment. There is also a themed library for student consultation.