Grand Diplôme® 2018, nearly 9 million followers on Instagram, and a culinary identity shaped by French technique and Brazilian churrasco: Juliana Lima has made ...
Le 21 septembre 2026, le Concours de l’Espoir de l’Année, organisé à l’occasion des 40 ans du magazine Le Chef, faisait son retour à l’institut Le Cordon Bleu ...
De Lima à Londres, puis de Tokyo à Paris, Javier Jiménez a construit un parcours international sans jamais perdre le lien avec ses racines. Formé en Cuisine et ...
After completing several diplomas at Le Cordon Bleu Paris, Graciela Datterati and her son, Santiago Soloaga, created Generosa Pâtisserie in Buenos Aires: A ...
Juliana Gueiros, a 2013 Le Cordon Bleu Paris Grand Diplôme® graduate, has built a career that has taken her well beyond the traditional restaurant path. After ...
To mark the presentation of Le Cordon Bleu Peru’s new Boulangerie Diploma, Chef Frédéric Hoël travelled to Lima to share his expertise and knowhow of French ...
Learning the techniques is an essential first step. Putting them into practice every day takes the experience even further. With the Internship Pathway, ...
Fifty years after the Judgement of Paris, Old World, New Roots brought French and Virginian wines together for a blind tasting at Le Cordon Bleu ...
The graduation ceremony for our Art, Science and Wine Management students took place on July 3. Congratulations to all graduates on their well-deserved success!
The graduation ceremony for our pastry students took place on June 26. Congratulations to all graduates on their well-deserved success!
The graduation ceremony for our cuisine students took place on June 26. Congratulations to all graduates on their well-deserved success!
Trained with us at Le Cordon Bleu Paris, Mehdi Labed represents a sensitive, ambitious and contemporary vision of plant-based cuisine. An inspiring journey ...
Vote for Le Cordon Bleu Paris World Culinary Awards Votes are now open! After winning the titles of Best Culinary Training Institution in the World and Best ...
From Lagos to Abidjan, Le Cordon Bleu Paris shared its pastry expertise through a tour dedicated to chocolate, craftsmanship and meaningful exchanges.
To mark the 10th anniversary of the Olio Nuovo Days, we were delighted to celebrate olive oil and the richness of its many expressions. Producers, experts and ...
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