Japan’s first College of Gastronomy Management at Ritsumeikan University opened its doors on April 1st, 2018, welcoming its first batch of students.

The pleasure of cooking for the family and eating well were the inspirations that encouraged chef Benny Novak to attend Le Cordon Bleu in London.

Come and talk to our staff about Le Cordon Bleu Culinary Arts, Hospitality Management and Gastronomy programs on 7th April 2018.

One of the questions we ask new students when they join Le Cordon Bleu is why they have chosen to give up their previous job? The most common response is that they...

Chef Michael Nizzero, Executive Chef at The Bath Priory, showcased his skills to many attendees at Le Cordon Bleu London with a cooking demonstration focused on mother...

As part of International Women's Day, March 8, Le Cordon Bleu celebrated female leaders with the screening of Vérane Frediani's movie "A la recherche des femmes chefs"....

March 2018, Paris – Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, announces the launch of training programme...

With long-term growth in the hospitality and tourism industry, and a shortage of qualified individuals to meet demand, a hospitality management degree is a smart...

Alumni studied in Ottawa and nowadays works with Chef Henrique Fogaça in São Paulo

In this interview, chef Roberta Ciasca tells us about her professional career and remembers the time when she was a student at Le Cordon Bleu in Paris.

Ever wanted to know what makes Artisan bread so special? Acclaimed Chef Dominique Moudart who currently teaches the Diplôme de Boulangerie programme at Le Cordon...

Over 80 pastry enthusiasts attended Chef Herve’s pastry demonstration on February 10, 2018. The demonstration, which featured a chocolate bonbon recipe, was also...