To celebrate the launch of the new Diploma in Pâtisserie Innovation, Le Cordon Bleu London hosted a special Innovation in Pâtisserie Public Demonstration.

María Bazar, a student at CIFP Paseo das Pontes in A Coruña, was the winner of the 13rd edition of the Premio Promesas de la alta cocina held on April 8th at ...

Meet Hungi Lee, a proud Le Cordon Bleu alumnus whose journey into the world of patisserie is as inspiring as the delectable creations he produces daily.

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Le Cordon Bleu Australia has been nominated Oceania’s Best Culinary Training Institution as part of the sixth annual World Culinary Awards.

Discover and support culinary talents from Le Cordon Bleu through our exclusive Alumni Booklet, featuring 15 graduate-owned restaurants and cafes across a ...

We are proud to announce that Le Cordon Bleu Ottawa has been nominated as North America's Best Culinary Training Institution at the 2025 World Culinary ...

In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast⁠, we talk to Eva Hagman. Eva is a Le Cordon Bleu alumna and cookbook author.

Le Cordon Bleu London recently conducted a survey which invited professionals working in the culinary and hospitality industries to share their opinions on the ...

Before embarking on her journey into the world of pastry, Marya Kayyal studied biology and medical sciences in Canada. Her path, both unconventional and deeply ...