Bakery Diploma
The "Pain Buffet" Event

Thursday, July 20th, 2017 – Ritsumeikan University announced the opening of their College of Gastronomy Management along with their educational partnership with Le...

OTTAWA, Wednesday July 19, 2017 – Le Cordon Bleu Ottawa, welcomed Le Club des Chefs des Chefs (CCC), the world’s most exclusive international gastronomic society,...

Dux winner Eileen Low graduated in 2012 with a Le Cordon Bleu Master of International Hospitality Management. She now works for Pernod Ricard Winemakers, as Brand...

On Tuesday 20th June, for the fourth year running, Le Cordon Bleu London were delighted to host the semi-finals for one of the most prestigious and respected culinary...

Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and delicious....

Beat those winter blues with a delicious Mulled Wine recipe created by Le Cordon Bleu New Zealand Chef and mixologist.

Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to share...

Alberto Isaza Isaza is an exceptional Le Cordon Bleu alumnus and Dux award winner, graduating with a Master of International Hospitality Management in 2017. An ex-stockbroker,...

Diplome de Patisserie student from Thailand tells us about her experience studying at Le Cordon Bleu New Zealand.