Le Cordon Bleu Paris students at the heart of the 2026 Espoir de l’Année competition
Le 21 septembre 2026, le Concours de l’Espoir de l’Année, organisé à l’occasion des 40 ans du magazine Le Chef, faisait son retour à l’institut Le Cordon Bleu ...
Nikita Malhotra is a Diplôme de Pâtisserie student from Pune, India studying at Le Cordon Bleu Ottawa. Nikita talks about her experience studying in Canada, her passions in food and why she chose to study at Le Cordon Bleu Ottawa as her first choice in the culinary arts.
The Cordon Bleu Ottawa's Diplôme de Pâtisserie programme acts as a passport into an exciting and dynamic career in pastry. Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide. Learn more.
Le 21 septembre 2026, le Concours de l’Espoir de l’Année, organisé à l’occasion des 40 ans du magazine Le Chef, faisait son retour à l’institut Le Cordon Bleu ...
Le Cordon Bleu London is proud to announce the winner of Le Cordon Bleu Scholarship Competition, following the final held on Monday 21st September 2026.
Plant-based baking is taking centre stage as Andrew Arcello, one of 10 bakers competing in the 10th anniversary season of The Great Canadian Baking Show, brings ...
For Ardika Dwitama, a passion for hospitality developed from an early age. Growing up in Indonesia, he saw the industry through his father, a food and beverage ...
Le Cordon Bleu Master Chef Colin Westal will host events in Warsaw & Krakow, Poland this November.
Featuring fresh figs, fig conserve, creamy goats' cheese, sweet caramelised onions, and slices of lemon, this puff pastry tart is ideal for celebrating figs at ...
For many aspiring chefs, turning a passion for food into a successful career can feel like a distant goal. For Cathy Yuen, that journey began with a love of ...
Le Cordon Bleu Dusit was deeply honoured to welcome Her Royal Highness Princess Ubolratana Rajakanya Sirivadhana Barnavadi on the auspicious occasion of Her ...
Connecting Through Food, Canadian Seafood Meets Culinary Innovation
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