The roots of CORDON d’ OR – GOLD RIBBON go back a half century. It evolved through the culinary activities of NOREEN KINNEY across the Globe. The idea was to elevate interest in good food; remove the stigma that cooking was a mundane daily chore; and raise interest in food to the level of recognition as a ‘Culinary Art ’. It was the philosophy that Noreen followed from the start in her culinary activities, articles, books, brochures, and publicity material.

She applied the principles of
CORDON d’ OR – GOLD RIBBON
in her work
Simplicity in Preparation . . . Quality and Style in Presentation. . .
Where every dish becomes a Culinary Masterpiece

Noreen created the spectacular ‘Winter Wonderland’ dessert in 1961, which evolved from an idea that came to her after a memorable flight over the Italian and Swiss Alps. In the early 1970s, she took the plunge and decided to take her ideas a stage further. She entered an international cookery contest at a major Food Trade Show in England, and stressed the importance of food as a ‘Culinary Art’. The dessert ‘Winter Wonderland’ was presented to the Judges as a ‘Culinary Masterpiece’ . Noreen won the prize for originality and presentation. It was in an era when most entries in the Show, and food served at top hotels in Europe still followed the rigid and conservative nineteenth century Escoffier style of haute cuisine. Conformity in presentation superceded taste, which was of secondary importance. And, traditionally, everything was coated in aspic or gelatin, and hams looked as if they had been suitably embalmed and dipped in wax!

Following her success at the Food Show, Noreen promoted her ideas and principles in the culinary field throughout the 1960s, during the 1970s and early 1980s at the ‘Culinary Tours’ she initiated across Ireland, when she pioneered the movement to create a new Irish cuisine. These activities were a great success, and can be viewed via the Shamrock - New Irish Cuisine link.

In 1985, Noreen gave the title CORDON d’ OR – GOLD RIBBON CUISINE to a new culinary book. The upscale culinary image planned to take ‘the cuisine of tomorrow’, across the threshold from the 20th Century into the 21st Century. It adheres strictly to the contemporary French school of thought, which recognizes and encourages initiative, individuality and originality; and combines it with the speed and simplicity indicative of Asian style cookery. CORDON d’ OR – GOLD RIBBON CUISINE incorporates the very best of all cookery – classic, eclectic, global and innovative. It is both national and international food, taken from a shrinking world, where nations have become inter-dependent, and food tastes are cosmopolitan. The book was published in 1995.

In 1990, Noreen moved to Florida, and immediately defined the name CORDON d’ OR – GOLD RIBBON as the ‘Culinary Arts’ Accolade for the 21st Century.   Cordon Bleu –Blue Ribbon belonged to the 20th Century, and by 1999, was used for anything and everything, thereby losing considerable prestige. The supreme Accolade CORDON d’ OR – GOLD RIBBON , can be applied to any culinary arena at the pinnacle of its activities in the ‘Culinary Arts’ theatre. It can be awarded for superlative standards at an international level.

CORDON d’ OR – GOLD RIBBON continues to grow in prestige and stature in the 21st Century. The time has arrived to establish the ‘Culinary Arts’ Accolade of the 21st Century on the world stage. The emphasis is now on:

The Annual International

COOKBOOK & ‘CULINARY ARTS’ AWARDS