After months of planning and construction our campus is now better than ever, a new pâtisserie demonstration theatre and ...

Le Cordon Bleu Ottawa is thrilled to announce that it has once again been recognized as "North America's Best Culinary ...

Le Cordon Bleu London alumnus, Luke Jenneson, is celebrating a triple win at this year’s Great Taste Awards as his business, ...

The trip was organised to allow Matthieu to connect with alumni from the States and to meet some of the exceptional ...

For this demonstration, Chef Piotr will focus on using rare varieties of grains and pseudo cereals, milling them into ...

Le Cordon Bleu Paris is now offering workshops, demonstrations and private classes to the general public within the Hôtel de la Marine, an iconic and historic landmark in the city of Paris. Within ...

Margaret Fulton, Ruth Reichl, Pete Wells, Anthony Bourdain: all accomplished food writers, who got their start, somewhere, with a short restaurant review or magazine article. Breaking into food ...

On Monday 23 September 2024, Le Cordon Bleu Paris institute was delighted to host for the fifth consecutive year the “Les Trophées 2024” competition, organised by Le Chef magazine. A prestigious jury, ...

Le lundi 23 septembre 2024, Le Cordon Bleu Paris a eu l’honneur d’accueillir pour la cinquième année consécutive le concours « Les Trophées 2024 », organisé par le magazine Le Chef. Un jury ...

Apesar de passados quase 27 anos, guardo na memória cada momento desde o meu primeiro dia de aula no Cordon Bleu Paris. Foi quase um ano e meio de permanência, entre os três estágios de cozinha e mais ...

Balancing flavour is both a science and an art, based on professional training, intuition and experience. Here’s an introduction to balancing the five key flavours in your cooking. Sweet, salty, sour, ...