From Paris to Seoul with alumna Hee-Won Han
Hee-Won Han created Seoulchips in 2020, a food company that developed snacks made of “Nurungji”, a traditional Korean product. She tells us more about her ...
A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
Read more
Hee-Won Han created Seoulchips in 2020, a food company that developed snacks made of “Nurungji”, a traditional Korean product. She tells us more about her ...
Ileana Gomez and Maria Fernanda Olavarrieta are both Le Cordon Bleu Paris alumna during the 1990’. Today, Ileana is Academic Director at Le Cordon Bleu Mexico ...
Le Cordon Bleu Paris is delighted to announce that it will be taking part in the Salon de la Pâtisserie from 17 to 19 June at the Parc Floral in Paris
Votes are open! Le Cordon Bleu Paris is once again in the running and has been nominated in the “Best Culinary Training Institution” in Europe category, at the ...
Hiva Manutahi, an alumna of the Diplôme de Pâtisserie with Internship Pathway, came third in the Best Charentes-Poitou PDO Butter Croissant in the Grand Paris ...
Having completed the Wine and Management Diploma in 2021, Justice Derrick is now Head Sommelier & Wine Buyer in Dallas, Texas, for an Edomae style sushi ...
We are proud of our Le Cordon Bleu programmes and courses around the world; from those available at all our institutes, to others unique to specific locations, ...
The best bakery and pastry training programmes are offered in France, notably at Le Cordon Bleu Paris, a leader in the field. Discover our programmes.
Having completed the Wine and Management Diploma in 2021, he is now about to inaugurate his very first wine store, Le Cellier des Lices, which is set to open ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.