Social Action in the city of Rio de Janeiro
In difficult times, we cannot forget who most needs our help. With that in mind, Le Cordon Bleu Rio de Janeiro joined forces to form a chain of good. We ...
Learning the techniques is an essential first step. Putting them into practice every day takes the experience even further.
With the Internship Pathway, students at Le Cordon Bleu Paris take their training beyond the classroom and into a real working environment. After several months dedicated to learning the fundamentals of cuisine or pâtisserie they join the institute’s different production areas before continuing their journey with a professional placement in one of our partner establishments.
This hands-on experience allows students to work in a professional setting, develop confidence, gain greater independence and put everything they have learned into practice. It is also an opportunity to experience the pace of a professional kitchen, understand how a brigade operates and discover the day-to-day realities of the industry.
The Internship Pathway creates a genuine bridge between training and the workplace. As the weeks go by, students refine their skills, adapt to new challenges and begin to shape the professional they aspire to become.
Available as part of the Diploma in Cuisine, Diploma in Pâtisserie and the Grand Diplôme® with Internship Pathway, the programme lasts between 15 and 18 months, combining practical training at the institute with an internship in a professional environment. On successful completion, students are awarded their diploma.
In this video, Julia Drumlak and Mary Farvolden, graduates of the Diploma in Pâtisserie with Internship Pathway, share their experience, the moments that had the greatest impact on them and how this immersive programme helped prepare them for the next stage of their careers.
A demanding yet incredibly rewarding experience, giving students the confidence, practical skills and professional mindset to take their first steps into the world of gastronomy.
In difficult times, we cannot forget who most needs our help. With that in mind, Le Cordon Bleu Rio de Janeiro joined forces to form a chain of good. We ...
A variation on the classic ratatouille recipe, this elegantly presented dish from Provence is sure to impress guests at a dinner party.
In 2019, Chef Rakesh performed a guest demonstration at the Le Cordon Bleu London Summer Festival. He demonstrated the kind of innovative and modern Indian ...
These cheese soufflés are simple to make – it’s the large soufflés that are most tricky because it is difficult to judge whether they are cooked or not. – so ...
Whip up this quick and easy classic which is also often used as a test of a true chef. A traditional French rolled omelette has no colour - meaning no hint of ...
Le Cordon Bleu alumnus, restaurateur Hyunwoo Kang (Partner, Plus 82) took to the streets armed with 20 take away meals from his restaurant as a gift for those ...
With the current the challenges facing the hospitality and tourism industry, we want to thank our industry partners for their ongoing support and strengthen the ...
With everything that's going on in the world right now, you probably have some quiet time to think about your future. At Le Cordon Bleu Australia, we have ...
Create your own Italian café vibe at home with this delicious and easy lunch recipe using only 6 main ingredients, shared by Le Cordon Bleu Master Chefs.
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.