A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
Originally from Washington, D.C., Amanda Bankert studied pâtisserie at Le Cordon Bleu Paris
Le Cordon Bleu 130 anos!
The graduation ceremony for our pastry students took place on September 19. Congratulations to all graduates on their well-deserved success!
The graduation ceremony for our cuisine students took place on September 19. Congratulations to all graduates on their well-deserved success!
Le Cordon Bleu Madrid continues its annual programme of complementary masterclasses. On this occasion, we welcomed Pedro Manuel Pérez Juan from PDO Azafrán de ...
To mark the 130th anniversary of Le Cordon Bleu institute, discover the inspiring journey of Laurence, a former student, and his wife, Adina, whom he met during ...
On Monday 22 September 2025, Le Cordon Bleu Paris institute was delighted to host for the sixth consecutive year the “Les Trophées 2025” competition, organised ...
As a new season is upon us, now's the time to get into the kitchen and try this pickled scallop recipe, courtesy of Le Cordon Bleu Melbourne Chef Steffen ...
This month, we shine a spotlight on Aditya Pai, an Advanced Diploma of Hospitality Management graduate from Le Cordon Bleu Melbourne, who is now thriving as ...
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