Le Cordon Bleu Paris celebrated an exceptional anniversary, marking more than a century of heritage, expertise and gastronomic innovation.
Hotelier Franck Arnold, Managing Director at The Savoy Hotel will support students on the MSc Hospitality Innovation Management course delivered jointly by ...
The prestigious German Cookbook Prize “Der Deutsche Kochbuchpreis wird”, hosted by the culinary literature hub Kaisergranat, is set to recognize the finest ...
Le Cordon Bleu New Zealand's industry ties enable our students to graduate with real world experience and connections.
Christmas is fast approaching and with it comes a whole host of festive culinary delights from Le Cordon Bleu, whether it be in the form of an Advent calendar, ...
Researched and curated by the institute's chefs in Brazil, the publication encompasses the diversity of the national table, from tradition to fusion, ...
In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Franck Arnold, managing director and regional vice-president of London's Savoy ...
Le Cordon Bleu Paris and the Hôtel de la Marine have joined forces to create a unique experience based on a series of culinary workshops and dinners open to the ...
Meet Jae Wook Ko, a 2010 Diplôme de Pâtisserie graduate who has opened his own pastry boutique, Millegâteaux, in Korea.
Le Cordon Bleu London will be raising the prices of all diploma programmes on Friday 1st December 2023 as part of the annual price rise.
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