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International Success in 2022

It has been an exciting year for Le Cordon Bleu’s international network of culinary institutes.

From winning awards and restaurant openings to reaching important milestones, we have had plenty to celebrate throughout 2022. Here’s a timeline of some of Le Cordon Bleu’s achievements from the past year.


In January Le Cordon Bleu London celebrated the success of Deputy Head of Pâtisserie, Nicolas Houchet, and the UK pastry team who won the European Pastry Cup 2022.

The winning team was comprised of Nicolas Houchet, Michael Ho Lam Kwan, Head Pastry Chef Hotel Café Royal, and team manager and president for the jury, Denise Dramé.


Café Le Cordon Bleu in Paris has been included on a list of the best places in the city to find Paris-Brest.

The iconic dessert is made up of a wheel shaped choux pastry, generously filled with praline cream, and pays tribute to the famous Paris-Brest-Paris cycle race.


In May, Bakery School, the latest cookbook from Le Cordon Bleu was awarded first prize at the Gourmand World Cookbook Awards.

The book, which features 80 recipes for traditional, regional and world breads, freshly baked pastries and boulangerie chef pastries, was named Best in the World in the professional food books category.


In June Le Cordon Bleu launched CORD by Le Cordon Bleu, a dining concept in the City of London.

CORD provides a unique offering all under one roof: a fine dining restaurant, a café and an outpost to the London Le Cordon Bleu culinary institute, offering short courses with Le Cordon Bleu Master Chefs for all food and wine lovers.


In August Le Cordon London launched a new online Certificate in Wine Tasting.

This comprehensive wine tasting course features Matthieu Longuere MS, Wine Development Manager, and across six weeks introduces participants to the fundamental specialist knowledge, skills and understanding required to taste and evaluate wines.


Le Cordon Bleu Malaysia celebrated its 10th anniversary this year. They opened their doors in 2012, delivering their first cuisine programme in January to 9 students, and a year later in April 2013 the pastry programme welcomed 16 students.

The celebrations have included a variety of exciting events for students and alumni throughout the year.


Le Cordon Bleu has signed an agreement with the city of Tashkent, in Uzbekistan, to open an institute by autumn of 2023.

The memorandum of understanding was signed by M. Sharof D. Rakhmanov, Deputy Mayor of the Tashkent City Municipality of the Republic of Uzbekistan and André Cointreau, President and CEO of Le Cordon Bleu.


Le Cordon Bleu Istanbul also celebrated its 10th anniversary this year.

Celebrations took place at the French Palace under the in partnership with France's Ambassador to Turkey, Hervé Magro, and featured food created by Le Cordon Bleu students and a fashion show with outfits designed by Vakko ESMOD students and decorated with chocolate work by Le Cordon Bleu graduates.


Le Cordon Bleu Ottawa Culinary Arts Institute has been voted as North America’s Best Culinary Training Institution at the 3rd Annual World Culinary Awards Ceremony held in Dubai on December 13th 2022.

The World Culinary Awards serves to celebrate and reward excellence in the culinary industry and recognises a focus on providing the highest level of culinary and hospitality education.


Le Cordon Bleu Australia has been named Oceania's Best Culinary Training Institution in the 3rd annual World Culinary Awards.

Chosen by culinary professionals, media and consumers, the award recognises Le Cordon Bleu’s commitment to excellence through world-class training across Australia and New Zealand.


Last but not least in our timeline of successes, we finish the year with the news that Le Cordon Bleu Paris has been voted Europe’s Best Culinary Training Institution and World's Best Culinary Training Institution at the World Culinary awards.

Le Cordon Bleu Paris is delighted with these awards, a testament to its excellence and quality.


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