Paris, December 2018 - Le Cordon Bleu Paris, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is proud to present its team of ...

We kicked-off this year’s nihonshu season with our Sake Basic course this month.

In the competitive world of fine dining, hospitality professionals need to stay abreast of the latest food trends, understand what's driving them and predict ...

The Burgundy region of France is famous for its fine wines. Dishes ‘à la Bourguignonne’ generally include a sauce made of red wine and a garnish of small ...

Matthias Giroud joined Le Cordon Bleu Patisserie Chef Nick Patterson on Tuesday 20th November, for an evening of Mixology and Patisserie. Matthias is the ...

November 2018 - Le Cordon Bleu Peru is officially granted a University status, having its license confirmed by the Peruvian National Superintendency of Higher ...

Erika Chulini, creates his kitchen workshop “Cooking with cause” that consists of teaching people interested in cooking, and, everything that is collected that ...

Chef Kiyoaki Deki, Japanese Cuisine Technical Director, has received the Award of Excellence in Craftsmanship from the City of Tokyo (Tokyo Meister); the awards ...

Our Superior cuisine class pulled off an opulent 5-course menu of foie, seared tuna, and lamb in their pop-up restaurant earlier this month. They delighted a ...