Interview with Chef Patrick Caals
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 ...
Season's Greetings!
André Cointreau, Le Cordon Bleu President, and Le Cordon Bleu team send their warmest wishes for the 2025 festive season.
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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 ...
With more than 800m² under cultivation, the vegetable roof garden of the new Le Cordon Bleu Paris institute is the ideal home for beehives. It also provides a ...
Le Cordon Bleu London took part in the BBC Good Food Show, at the Olympia in Kensington, West London from Friday 11th to Sunday 13th November and saw lots of ...
Our superior Diplôme de Pâtisserie students create an array of culinary delights and miniature cakes for their Afternoon Tea event in which they showcase the ...
Embrace yourself!!! Too long awaited moment is here. Act fast to grab the seat.
Both authors of recently launch recipe book “A touch of French” had the opportunity to share with members of the public at several autograph sessions held in ...
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 Dusit were honored to co-organize the insect seminar and the culinary experience conference; “The chef and the bug: Talking about insects. Then ...
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