Webinar Session with Alumni Nicholas Hon
Our alumni journey are always very inspiring. Come and join us through a Webinar to learn how Nicholas Hon had started his training as a professional Chef and ...
Votes are now open! After winning the titles of Best Culinary Training Institution in the World and Best Culinary Training Institution in Europe in 2022, Le Cordon Bleu Paris is once again in the running and has been nominated in the “Best Culinary Training Institution in Europe” category at the World Culinary Awards 2026. You can vote now, until 14 August.
In its eighth year, the World Culinary Awards aims to celebrate and reward excellence in the culinary industry around the globe. Le Cordon Bleu Paris is truly honoured to be nominated once again.
The institute is located in exceptional surroundings, alongside the River Seine and just a stone’s throw from the Eiffel Tower. The teaching team features leading Chefs and international gastronomy professionals, including Chef Éric Briffard, One of the Best Craftsmen in France, Meilleur Ouvrier de France - MOF, Executive Chef and Culinary Arts Director. Students benefit from outstanding teaching, combining theory and practical experience. Each year, around a thousand students from a wide range of backgrounds and nationalities enter the institute, and it is thanks to their passion for gastronomy that Le Cordon Bleu Paris is rewarded.
Vote now for Le Cordon Bleu Paris by clicking below.
Our alumni journey are always very inspiring. Come and join us through a Webinar to learn how Nicholas Hon had started his training as a professional Chef and ...
Le Cordon Bleu participates in “Taste France”
Crêpes are a traditional and authentic French speciality originating in Brittany. Savoury or sweet, they are enjoyed year-round by all generations.
Created by Le Cordon Bleu Paris institute alumna, Ju Hee Jeong, the aim of the “Association Mes Amis” is to promote Korean culinary culture in France. Today, Ju ...
To celebrate 125 years of excellence in teaching, Le Cordon Bleu has reached out to its alumni to propose a voyage of unique tastes and flavours.
Gregory had a rich career spanning more than thirty years in the catering industry before returning to school. Retired and still looking for new challenges, he ...
On 4th November, Le Cordon Bleu London held a special online industry forum to discuss the future of the food industry in partnership with COREcruitment, ...
Get inspired by Shalvi Mohindra Diplome de Pâtisserie Alumni and Bohemein Fresh Chocolates Auckland Business Owner. Shalvi shared details about growing up in ...
On 4th November Le Cordon Bleu London is hosting an online culinary industry forum in partnership with COREcruitment. Discussing the future of the food ...
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