After many years in United-States, Chef Mahut decided to consecrate to education, that is how he integrated Le Cordon Bleu Paris team in 2013

A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.

Students from Le Cordon Bleu Paris institute tell us about the Christmas traditions and end of year celebrations in their country

The Wine and Management Programme students, told us what they liked best about their Diploma.

Juliette Ju became a food stylist when she worked with William Ledeuil, chef of the restaurent Ze Kitchen Galerie

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 ...

Chef Caals started his career working in cuisine and pastry in restaurants throughout France and Belgium. In 1990, Chef Caals worked as a commis with Fauchon (a ...

Le Cordon Bleu partners with the University of Fortaleza and Anima Educação to launch new undergraduate and postgraduate programmes in gastronomy, hospitality, ...

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the inauguration of its new campus on Monday 10 ...

Le Cordon Bleu, the Leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its yearly series of conferences on ...