Le Cordon Bleu turns 130 in 2025 and prepares for a year of celebration
Our institutes are planning for an exciting anniversary next year as we mark 130 years of excellence in education. We will be holding celebrations both locally and internationally and in the company of our partners, our Le Cordon Bleu Master Chefs, our alumni and new students. Make sure you keep your eyes peeled for more information in the coming months, so keep up to date by looking up our events page on the website.
Sweet Solutions: Chef Yann Le Coz Discusses Sugar Substitutes on CTV
On January 8th, 2025, Le Cordon Bleu Ottawa's Head Chef Instructor, Yann Le Coz, made a special appearance on *The Daily Dish* segment of CTV Ottawa Morning Live, where he shared creative and healthier alternatives to sugar in desserts.
With the start of a new year, many people aim to cut back on sugar, especially after indulging during the holiday season. Chef Yann demonstrated how natural ingredients can be used to create desserts that are both delicious and nutritious.
Accommodation offer with Britannia Student Services
All eligible certificate and diploma students applying for Term 2, 3 and 4 in 2025 who complete their application between 8th January 2025 and 28th February 2025 and book their accommodation through Britannia Student Services can receive a portion of their stay free of charge*.
2025-2026 academic year – Study at Le Cordon Bleu Paris!
Le Cordon Bleu Paris is ready to welcome a new class of passionate students for the 2025-2026 academic year! Whether you dream of becoming a cuisine, pastry or boulangerie chef or an entrepreneur in the field of gastronomy, our institute offers world-renowned training programmes, tailor-made to meet your stellar aspirations.
New Podcast Episode: Beyond Food & Wine with Jane Lovett
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Jane Lovett. Jane is a Le Cordon Bleu alumna, cook, food stylist, recipe developer and author of five cookery books. After graduating from Le Cordon Bleu London, Jane went on to teach at Leith’s School of Food and Wine and going on to run her own catering company in London. As a food stylist, she tested and developed recipes for cookery books, magazines and TV.