Nelly le Comte is a sought-after professional photographer and Food Photography teacher with a vibrant career. Discover her story beyond the lens of how she is ...

We are pleased to announce that the Australian Government has approved Commonwealth Supported Places (CSPs) for our Undergraduate and Graduate Higher Education ...

The ESSEC Food Business Challenges Chair and Le Cordon Bleu Paris share a common goal of training international students in the challenges of the food of the ...

Discover this Buckwheat Galette recipe that will awaken your taste palate and your senses!

Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has signed an agreement with the Culinary Arts Commission of ...

Le Cordon Bleu Paris was honoured to welcome Hervé This, a leading authority on molecular and physical gastronomy, for a presentation of his new book to ...

The school of haute cuisine Le Cordon Bleu Madrid and the Francisco de Vitoria University have received an award honouring their contribution on hospitality ...

On April 1, 2018, the Government of Canada introduced the Education and Training Benefit (ETB) administrated by Veterans Affiars Canada (VAC). The ETB provides ...

It is the time of the year that we recognize outstanding successes our alumni achieved. Apply today for a chance to be feautered as a candidate and win the ...

Learn how to bring your food product idea to market with these three tips from Chief Strategy, Innovation & Growth Leader, Alexander Runne.

Since graduating from Le Cordon Bleu Paris institute in 2014, Kelly Go has gone on to become co-founder and Managing Director of Auro Chocolate in the ...

2014 Confectionery Arts World Cup champion, Pastry Chef and consultant, Johanna Le Pape’s main goal is to share her healthy eating philosophy around the globe.