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Professor Alan Bowen-James (Executive Dean, Le Cordon Bleu Australia) addresses key questions from hospitality professionals, career changers and school leavers ...
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.
Professor Alan Bowen-James (Executive Dean, Le Cordon Bleu Australia) addresses key questions from hospitality professionals, career changers and school leavers ...
Le Cordon Bleu takes part in the Monet's Impression Sunrise Painting Exhibition
Alumni Paulo Munhoz Treml shares details about his work experience, moving to France without speaking any French, working with renowned Chef Pierre Gagnaire and ...
On 14 September, Le Cordon Bleu Paris was honoured to welcome Julien Duboué, Chef and restaurateur for a demonstration where he introduced students to his ...
Another term is nearly upon us, and there are plenty of opportunities to start your studies at Le Cordon Bleu London this autumn or winter. Whether you’re eager ...
View our recorded live stream session for our term 3 graduation ceremony which took place at Le Cordon Bleu London institute on 11th September.
This month, Le Cordon Bleu Australia had a visit from the Minister for Training and Skills Development in Brisbane, masterclasses with guest chefs in Sydney, ...
A scrumptious mix of sugary flavors, the Panna Cotta has its origins from Italy. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...
Le Cordon Bleu Dusit together with LIN Sugar and Together Foundation hosted the activity 'WE COOK 2GETHER'. This event was aimed to give back to the society by ...
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