Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...

It has been wonderful to see so many chefs and students on the rooftop during the last month. Even though the weather hasn’t been fantastic, the plants have ...

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...

Keiron Murphy claims winner’s title of Le Cordon Bleu London’s UK Scholarship Award 2016 after all-day final on 2nd June.

Grand Diplôme® student Lorena Salinas Chirinos tells us how she found the transition from workplace to kitchen after an established career.

Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.