How can café managers reduce environmental impact?
How can small business owners in the food and beverage sector uphold sustainable practices?
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
How can small business owners in the food and beverage sector uphold sustainable practices?
9 months studying at Le Cordon Bleu changed Matilda Smith’s life.
Discover what Andrea thoughts about her boulangerie workshops / class at Le Cordon Bleu Paris Institute.
Le Cordon Bleu institute and the university of Reims Champagne-Ardenne (URCA), a multidisciplinary university set over a number of campuses, signed a ...
After 50 years of occupation, Chef Jean Yves Poirey has worked in several restaurants in many countries, studied and learned to cook practicing and is now ...
13th July 2018 – Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, and Electrolux, a leading global appliance ...
On the 13th of July Le Cordon Bleu and Electrolux announced a long-term partnership focused on shaping the world’s cooking habits for the better through ...
Le Cordon Bleu Sydney alumnus Matthew Puguh Suhadi shares his experience as an internship cook at Noma in Copenhagen, which was recognised as the World's Best ...
Le Cordon Bleu Dusit was pleased to have been a part of Bonjour France 2018, the biggest French Fair in Thailand, at the Central World. This event was organized ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.