Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

André Cointreau, president of Le Cordon Bleu International and a partner at Francisco de Vitoria University, visited our headquarters with a Chinese delegation ...

For all our students and alumni to learn to prepare dishes adapted to different allergies and intolerances, and have the resources to offer alternatives in ...

In the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le ...

Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.

Cleaning and filleting a fish is something any aspiring chef needs to know. Once perfected, you can use this technique to fillet any round fish with ease.

Soon we will find among our stoves some of the most outstanding chefs of the current gastronomic scene.

Opening soon to new students and foodies, Le Cordon Bleu will locate in brand new hotel BURJ on BAY®, at Tabarja – Kfaryassine, North of Beirut.

Our chefs are sharing another technique with you - how to fold puff pastry with a single turn. Puff pastry is a versatile product, that once mastered can open ...

Le Cordon Bleu institute celebrates the end of French Language and Francophonie Week and, for the first time, welcomes H.E Mrs. Michaëlle Jean, General ...

Rebeca Mazón Cabrera is the first exchange student from Madrid to study at Le Cordon Bleu Australia. A partnership between Le Cordon Bleu and Francisco de ...

Whether Foodwriters, Chefs or entrepreneurs in the food industry from all over the globe, Le Cordon Bleu alumni have identified 4 great trends, confirming an ...