Chef Karl O'Dell wins Stuffed Cabbage European Championship
On January 20th, Karl O’Dell won the final of the European selection for the Stuffed Cabbage World Championship, organized by the Stuffed Cabbage Association, ...
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Le Cordon Bleu London is pleased to announce the launch its new Diploma in Pâtisserie Innovation. This exciting programme is designed for experienced pastry chefs and students to further their studies in the art of pâtisserie with an emphasis on health.
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On January 20th, Karl O’Dell won the final of the European selection for the Stuffed Cabbage World Championship, organized by the Stuffed Cabbage Association, ...
2025 saw Le Cordon Bleu celebrate 130 years of excellence in culinary education. Here we look back at those celebrations from around the world.
Le Cordon Bleu London is launching a fantastic new series of plant-based cookery courses for 2026.
The Galette des Rois or three kings’ cake is served during Epiphany. The season begins on the Twelfth night after Christmas, January 6th, and commemorates the ...
Le Cordon Bleu Confectionery School, by Le Cordon Bleu, and published in UK by Grub Street Publishing, was named Best Cooking School Book in the World during ...
On Friday 12th December 2025, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Hurlingham Club.
Le Cordon Bleu London recently hosted a guest chef demonstration featuring Chefs Rome Brown, Sondrá Rhodes, Ricky Simpson Jr. and George Outlaw.
Le Cordon Bleu London are pleased to announce a Christmas treat worth £400 for new applicants to diploma and basic certificate level programmes starting in ...
Beloved in France and Belgium since the 18th century, the merveilleux epitomises the art of French pâtisserie. Light yet decadent, the dessert layers crisp ...
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