What is the future of food? With essential questions fermenting around the “just in time” global food supply chain, the sustainability of the food industry has ...

This Vanilla, Hazelnut, White Chocolate and Maple Entremet recipe is one of the most delicious examples of the Canadian culinary soul, thank you chef Yann Le ...

Preparing a home-cooked meal is a great way to show someone you care. You can tell when a dish has been prepared with love, and time and effort has gone into ...

Le Cordon Bleu Paris Institute launches its scholarships for people wishing to integrate one of the three new programmes. To attempt to gain one of these ...

It is always a moment of pride to see our alumni thriving, especially in times like this, and how Le Cordon Bleu helped them shape their story.

Marina de Massiac was born in Saint-Germain-en-Laye, France. After growing up in a small residential area in the Netherlands she decided to enroll at Le Cordon ...

We are pleased to provide to you a Christmas eMagazine which is available in a variety of languages. This Christmas magazine has been carefully curated by Le ...

Our 2020 Term 4 Graduates received their diplomas and awards at the ceremony held on December 4th at Le Cordon Bleu Ottawa campus.

We are pleased to announce an exclusive guest chef event with critically acclaimed chef, Magnus Nilsson, on Friday 4th December. Phaidon have partnered with Le ...