February 2019 - Ever since its creation in 2004, Le Cordon Bleu Advanced Studies in Taste (HEG) programme has had the unwavering support of Reims ...

Celebrate Valentines Day with this coconut macaron recipe from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions

Le Cordon Bleu Chefs share a delicious Christmas inspired praline and lemon Yule log recipe.

February 2019 - From 26 to 30 January was the SIRHA (International Hotel Catering and Food Trade Exhibition), where we organised various events on Le Cordon ...

February 2019 – From 1 to 3 February 2019 the 4th edition of the Salon de la Gastronomie des Outre-Mer et de la Francophonie (French Overseas Gastronomy and ...

4 February 2019 – From 8 to 14 February 2019, Le Cordon Bleu Paris will be in Tel Aviv for various culinary events.

Paris, January 2019 - Le Cordon Bleu, the leading global network of Culinary Arts and Hospitality Management Institutes, will be represented by one of its Chef ...

We are delighted to share that Paris and Tokyo alumna, Mandy Huang, was awarded the Stevie Award for Women in Business in 3 categories last November.

Graduating from both Le Cordon Bleu Paris and Tokyo, Mandy Huang is the founder and chairwoman of Choice, an internationally-recognized gourmet granola brand ...

January 2019 – Le Cordon Bleu Paris welcomes Australian chef Scott Pickett for a culinary demonstration.

January 2019 - This scholarship will enable the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes. The Advanced Studies in ...

Today, the best bread is called 'artisan' and costs more than its mass-produced counterpart. What makes this specialty bread so special?