Program spotlight: Why study a Master of International Hospitality Management?
Hospitality today is no longer just about running hotels or managing guest experiences. It is a dynamic, global industry driven by leadership, innovation, ...
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.
Read more
Hospitality today is no longer just about running hotels or managing guest experiences. It is a dynamic, global industry driven by leadership, innovation, ...
For Jun Hwang, hospitality began with something simple – a fried egg. At just seven, Jun was asked by his mother to cook for a hungry guest visiting their home. ...
Truffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just ...
We welcomed part of the Club de Rugby Liceo Francés team to the kitchens of Le Cordon Bleu Madrid, where they took part in a very special “training session” ...
On May 12, the students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass on Colombian cuisine led by chef Edwin Rodríguez, from Quimbaya (1 Michelin ...
Le Cordon Bleu Paris and ESSEC Business School brought their students together for a workshop dedicated to “Gastronomic Nomadism”. Over two days, participants ...
Open House - Thai Cuilinary & Dessert - Four Hand Experience
Ōra King salmon, a uniquely bred species raised in the waters of the Marlborough Sounds, led an interactive demonstration by Chef Shaun Clouston, the chef-owner ...
Before joining Le Cordon Bleu Paris, Thomas Mcune built a career in medicine before choosing to immerse himself in the world of wine. From discovering terroir ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.