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 ...

From her beginnings in 1993 to the founding of her own school, her story is marked by passion, perseverance, and a deep love for gastronomy

On the occasion of the 130th anniversary of Le Cordon Bleu Paris, we had the pleasure of speaking with an alumna whose journey perfectly embodies the excellence ...

To celebrate the launch of the new Diploma in Pâtisserie Innovation, Le Cordon Bleu London is hosting Modern Pâtisserie Trends: Innovation in the 21st Century, ...

Shanghai, April 19, 2024 – A century of craftsmanship, a fusion of East and West – Le Cordon Bleu, the world-renowned culinary institution, marked a historic ...

Our Masters of Applied Hospitality Management (MAHM) is the answer to constant requests we have received from industry. To take our knowledge for the purpose of ...

This month we get to know Simon Ming who studied an Advanced Diploma of Hospitality Management (Cuisine). Simon is now the proud owner and chef at ODÉ Bistro in ...

Le Cordon Bleu London were joined for a Guest Chef Demonstration with acclaimed food writer and chef Ursula Ferrigno.

Le Cordon Bleu is thrilled to celebrate an exciting new milestone – 11,000 alumni are now part of our Hosco community. This growing network is more than just a ...

Le Cordon Bleu London recently hosted an Easter-themed launch event to celebrate the English language release of Le Cordon Bleu Confectionery School, the latest ...