
Gault&Millau rewards young talent in French gastronomy
On 3 March 2025, three promising chefs were recognised during the Dotation Jeunes Talents (Young Talent Award) ceremony, held at Le Cordon Bleu Paris institute
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Q: Why did you come to Le Cordon Bleu Japan?
A: I want to do something about the way we eat. A lot of consumers are wary about chemically-named ingredients in food products simply because they don’t understand what they mean, but they’re not all bad.
After finishing the Grand Diplôme here, I’m going on to study nutrition. I want to demonstrate that science and nutrition can complement with food without compromising flavour or satisfaction and influence eating habits a little at a time.
This is why I’m here at Le Cordon Bleu Japan - to learn proper fundamentals. I need to know how to make things the right way before I start tampering with recipes.
On 3 March 2025, three promising chefs were recognised during the Dotation Jeunes Talents (Young Talent Award) ceremony, held at Le Cordon Bleu Paris institute
For 130 years, Le Cordon Bleu has been at the forefront of culinary education, shaping some of the world's finest chefs. Among its distinguished alumni are ...
In honour of International Women’s Day, we celebrate the many talented women in the culinary and hospitality industries and reflect on how women have impacted ...
On February 24, Le Cordon Bleu Madrid hosted its first Employment and Gastronomy Forum in collaboration with Francisco de Vitoria University (UFV). This event ...
After more than 30 years in construction, Damian decided to make a radical life change and dedicate himself to his true passion: cooking
On 3rd April Le Cordon Bleu London will be hosting a guest demonstration with José Sol. Master Ham Carver & Ambassador of Spanish Gastronomy.
Victor Estrada, a student in the Bakery Diploma programme, already has extensive experience. Having worked across the globe, he recently collaborated with the ...
Le Cordon Bleu Ottawa, in collaboration with the Chinese Embassy in Canada, hosted a remarkable culinary event, A Taste of Chinese Cuisine on Saturday, February ...
Our General Manager, Jenny Jenkins, has spent 2 weeks touring the south of the Indian subcontinent. The journey was initiated by the annual ICEF South Asia 2025 ...
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