Generosa Pâtisserie: A dream journey from Paris to Buenos Aires
After completing several diplomas at Le Cordon Bleu Paris, Graciela Datterati and her son, Santiago Soloaga, created Generosa Pâtisserie in Buenos Aires: A ...
A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
Read more
After completing several diplomas at Le Cordon Bleu Paris, Graciela Datterati and her son, Santiago Soloaga, created Generosa Pâtisserie in Buenos Aires: A ...
Juliana Gueiros, a 2013 Le Cordon Bleu Paris Grand Diplôme® graduate, has built a career that has taken her well beyond the traditional restaurant path. After ...
To mark the presentation of Le Cordon Bleu Peru’s new Boulangerie Diploma, Chef Frédéric Hoël travelled to Lima to share his expertise and knowhow of French ...
Learning the techniques is an essential first step. Putting them into practice every day takes the experience even further. With the Internship Pathway, ...
Fifty years after the Judgement of Paris, Old World, New Roots brought French and Virginian wines together for a blind tasting at Le Cordon Bleu ...
The graduation ceremony for our Art, Science and Wine Management students took place on July 3. Congratulations to all graduates on their well-deserved success!
The graduation ceremony for our cuisine students took place on June 26. Congratulations to all graduates on their well-deserved success!
The graduation ceremony for our pastry students took place on June 26. Congratulations to all graduates on their well-deserved success!
Trained with us at Le Cordon Bleu Paris, Mehdi Labed represents a sensitive, ambitious and contemporary vision of plant-based cuisine. An inspiring journey ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.