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.
To celebrate the English language release of Confectionery School, the latest cookery book from Le Cordon Bleu, we are pleased to be hosting an Easter-themed ...
On 3 March 2025, three promising chefs were recognised during the Dotation Jeunes Talents (Young Talent Award) ceremony, held at Le Cordon Bleu Paris institute
For 130 years, Le Cordon Bleu has been at the forefront of culinary education, shaping some of the world's finest chefs. Among its distinguished alumni are ...
In honour of International Women’s Day, we celebrate the many talented women in the culinary and hospitality industries and reflect on how women have impacted ...
On February 24, Le Cordon Bleu Madrid hosted its first Employment and Gastronomy Forum in collaboration with Francisco de Vitoria University (UFV). This event ...
After more than 30 years in construction, Damian decided to make a radical life change and dedicate himself to his true passion: cooking
On 3rd April Le Cordon Bleu London will be hosting a guest demonstration with José Sol. Master Ham Carver & Ambassador of Spanish Gastronomy.
Victor Estrada, a student in the Bakery Diploma programme, already has extensive experience. Having worked across the globe, he recently collaborated with the ...
Le Cordon Bleu Ottawa, in collaboration with the Chinese Embassy in Canada, hosted a remarkable culinary event, A Taste of Chinese Cuisine on Saturday, February ...
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