Le Cordon Bleu International is delighted to announce the 2015 Hautes Etudes du Goût (HEG) scholarship.
The Pastry Diploma offers students the most rigorous and comprehensive program in classic French Pastry techniques available today.
Become a leader in the restaurant business on an international scale. This program gives students all the skills necessary to develop their business and make it a success.
Pamelà Pimentel, a graduate of the first ever Restaurant Management Program, was awarded her Diploma in March 2015. She looks back with us on her time at Le Cordon Bleu Paris and tells us all about her internship and her future plans.
Since graduating from Le Cordon Bleu Paris in 2009, with cuisine and pastry Diplomas, Juan Arbelaez has spent time in the kitchens of numerous prestigious establishments. He recently opened his own restaurant in Boulogne-Billancourt: Plantxa. We were delighted to welcome him, and his associate Pablo Naranjo, for a cuisine demonstration of three recipes. We seized on the opportunity to ask him a few questions about his career path and what influences his cuisine
Head to the fairground with this recipe which showcases a selection of three mini desserts which will take your guests straight back to their childhood. Mini toffee apple and marshmallows are synonymous with fairgrounds and mini crème brûlée tartlets,
Chef Nicolas Jordan, Chef Instructor at Le Cordon Bleu since 2008, was awarded the title of “One of the Best Craftsmen in France, Ice and Ice Cream (Un des Meilleurs Ouvriers de France - MOF)” in February 2015, following many years of hard work. What better time to find out a little more about him, look back at his career with him, find out how he prepared for the competition, ask him for any words of advice and what his favorite pastries are…
Today, Le Cordon Bleu announces the launch of a new Culinary Arts Institute in Melbourne. The purpose-built, state-of-the-art facilities at the Holmesglen Moorabbin campus will provide the highest level of culinary and hospitality education. The new Melbourne location joins Sydney and Adelaide to expand one of Australia’s leading culinary arts institutes.
Slow cooking the breast of lamb makes for a tender texture; here it is cured in salt and slow cooked in duck fat creating a rich flavor before being coated in Panko breadcrumbs. The sweet pickled onions add balance to the dish which is finished with green spring vegetables and a refreshing minty crème fraîche.
Choosing Paris, the sentimental capital of gastronomy, is a guarantee that you will receive culinary training from the greatest French Chefs with international experience. They will teach you to master techniques for producing regional and national Cuisine.
The unparalleled blend of tradition and dynamic modernity is what makes Paris so beautiful. Paris, the City of Light and capital of romance, has a unique historical heritage and an abundance of cultural sites, monuments and museums to be visited.
You can also discover the bistros, Michelin-starred restaurants and even stroll along the famous avenues nibbling a croissant or baguette. Take in the department stores or simply wander around the winding streets while shopping for fashion, home ware, luxury, high-tech goods and of course epicurean treats.
Le Cordon Bleu looks forward to welcoming you to experience the highlights of gastronomic know-how and Parisian cultural life.