Ever since he was a child, boulangerie has been all Chef Somoza has ever wanted to do. He took his first steps in the field learning his craft alongside One of the...

Kneading is very important to distribute the yeast and allow gluten to develop

Le Cordon Bleu alumnus Nicholas Machado has a passion for the culinary industry that fuels a desire to travel, where he plans to explore the flavours and textures...

Anastasia Mitina participated in several cuisine and pastry workshops at Le Cordon Bleu Paris institute. She talks about these workshops and explains why she chose...

Le Cordon Bleu will be at the Frankfurt Book Fair, from 11th to 15th October 2017. The Le Cordon Bleu booth is located in the Gourmet Gallery (Hall 3.1) Stand L126....

Le Cordon Bleu London is excited to announce its collaboration with the highly acclaimed 28°-50° Wine Workshop and Kitchen to offer the ultimate dining experience,...

We were excited to have Chef Masaki Okazaki, head pastry chef of the Conrad Tokyo, show off his specialty, sugar art, in a Master Class on September 9th at our Tokyo...

New book! The history of the truffle, with stunning photographs and new recipes by leading Chefs

On 11 August 2017, we accompanied our beekeeper, Charlotte Dumas, and Chef Groult, Assistant Culinary Arts Director and Head of the Cuisine Department, during honey...