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Dione LucasDione Lucas was an English woman who was the first female graduate of Le Cordon Bleu. . Lucas was fundamental in establishing an unprecedented extension of the famous Paris culinary school in London in the 1930s. She worked as a hotel chef in Hamburg before the World War II and remembered frequently preparing for Adolf Hitler one of his favorite dishes, stuffed squab. She later opened a Cordon Bleu restaurant and a cooking school in New York. She also ran the Egg Basket restaurant by Bloomingdale's in New York. Her cooking show To The Queen's Taste was broadcast on CBS in 1948-1949 from the restaurant. She had another show in the 1950s. Dione Lucas was the first woman featured in a cooking show on television. In one of her New York restaurants, The Gingerman, Lucas helped to introduce the omelette to the American palate. She can be seen as a predecessor and influence to Julia Child. Dione Lucas authored several cookbooks on French cuisine. Quotes - "The preparation of good food is merely another expression of art, one of the joys of civilized living."
Works Books - The Cordon Bleu Cook Book (1949)
- The Gourmet Cooking School Cookbook (1964)
- The Dione Lucas Book of Natural French Cooking (1977, with Marion & Felipe Alba)
- The Dione Lucas Meat and Poultry Cook Book (1955, with Anne Roe Robbins)
- Gourmet Cooking School Cookbook (1982 with Darlene Geis)
Television *The Dione Lucas Cooking Show
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