Weilu Wang: French pastry around the world
Paris, Stockholm, New York, China, London: Weilu Wang first made the world her kitchen before reconnecting with the French roots of her culinary journey at ...
Le Cordon Bleu Culinary Arts School Encyclopaedia
An exceptional seven-volume collection that brings the expertise of Le Cordon Bleu Master Chefs into kitchens around the globe.
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Paris, Stockholm, New York, China, London: Weilu Wang first made the world her kitchen before reconnecting with the French roots of her culinary journey at ...
On 19 October, Le Cordon Bleu Paris institute hosted the grand finale of its 2026 Scholarship competition. After several preliminary rounds, twelve finalists ...
The results of the 2026 Le Cordon Bleu Alumni Survey highlight the lasting value of a Le Cordon Bleu education. Based on 577 responses from alumni representing ...
Grand Diplôme® 2018, nearly 9 million followers on Instagram, and a culinary identity shaped by French technique and Brazilian churrasco: Juliana Lima has made ...
Le 21 septembre 2026, le Concours de l’Espoir de l’Année, organisé à l’occasion des 40 ans du magazine Le Chef, faisait son retour à l’institut Le Cordon Bleu ...
De Lima à Londres, puis de Tokyo à Paris, Javier Jiménez a construit un parcours international sans jamais perdre le lien avec ses racines. Formé en Cuisine et ...
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 ...
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