Molly Wilkinson worked for 7 years in marketing before following her passion for pastry. In 2013, she left the United States to come to France by studying the ...

The Le Monde Festival, organised by the newspaper of the same name, took place from 16 to 18 September 2022 with a wide-ranging programme of activities in a ...

Graduated from the Diplôme de Boulangerie, Laurel Kratochvila is an American baker specialising in Jewish breads and pastries. She is now the owner of Fine ...

Canadian, Erin Ghattas has had a career in finance for over 15 years. Passionate about gastronomy from an early age, she trained at Le Cordon Bleu Ottawa, ...

Learn to bake your own bread with Le Cordon Bleu.

Is becoming a cuisine chef your dream? Discover the training courses to work in the restaurant industry and succeed in your professional reconversion as a chef.

In a context of constant change, Louise wanted to better understand the aspects that gastronomy covers. As a writer and working in the hospitality industry, she ...

Tania Cuevas, originally from Mexico, has been passionate about gastronomy since she was very young. She started cooking to offer revised Mexican cuisine from ...

What is the connection between engineering and gastronomy? Probably none, except for Allan Zander who is the CEO of a software company with a passion for the ...

Le Cordon Bleu was honoured to welcome Buddhist nun and Korean chef, Venerable Beop Song, who introduced plant-based Korean temple food to our Diploma in ...

The great new feature of this programme since it first began 18 years ago is the two-week immersive experience which attracted students from all over the world ...

A healthy and balanced diet plays a key role in maintaining good health, but following a diet tailored to individual needs requires a great deal of knowledge ...

For the second year, students from the Essec Food Business Challenges Chair and Le Cordon Bleu Paris institute pooled their management and culinary arts skills ...

Originally from Washington D.C., Amanda Bankert studied pâtisserie in Le Cordon Bleu Paris. In 2012, the idea of opening her own establishment in the capital ...

Reda Ben Hammida is cuisine sous-chef at the Hôtel Plaza Athénée and has worked in numerous leading establishments where he put everything he learnt during his ...