Chef Sinden joined Le Cordon Bleu Paris team of Chef Instructors in 2016, following a career in a variety of establishments. Today, he gets a real sense of ...
In 2016 Christoph Eckert originally from Germany won the 2016 Jeunes Chefs Rôtisseurs Competition. He came to Le Cordon Bleu Paris to study pastry. We met him ...
The educational initiative of ENGIE group, "J’apprends l’Energie", awarded the winners of the "Une Toque à la Cantoche" competition at the Bastille Opera House ...
Le Cordon Bleu was delighted to sponsor Le Cordon Bleu Paris alumnus and Malaysian celebrity chef Dato Fazley Yaakob for a series of masterclasses in May. Le ...
During his unprecedented visit to France for the launch of his book, Brae, the Australian gastronomy prodigy will give a unique conference on the hyper-local ...
Chef Mathieu Pacaud, a partner of Le Cordon Bleu Paris institute, regularly welcomes and trains the school’s students. We visited the restaurants the Hexagone ...
Cleaning and filleting a fish is something any aspiring chef needs to know. Once perfected, you can use this technique to fillet any round fish with ease.
Our chefs are sharing another technique with you - how to fold puff pastry with a single turn. Puff pastry is a versatile product, that once mastered can open ...
Le Cordon Bleu institute celebrates the end of French Language and Francophonie Week and, for the first time, welcomes H.E Mrs. Michaëlle Jean, General ...
Chef Mathieu Pacaud, a partner of Le Cordon Bleu Paris institute, regularly welcomes and trains the school’s students. We visited the Divellec and Hexagone ...
#GoodFrance
On Tuesday March 21, 2017, Le Cordon Bleu takes part in the Goût de France event, a global gastronomic stage, organized by the French Ministry of ...
