Le Cordon Bleu Paris will take part in Sirha from 19 to 23 January 2023 in Lyon. Recognised as the International Restaurant, Hospitality, and Food exhibition, ...

Cooking deliciously with plant-based products is now possible. Le Cordon Bleu invites you to discover its training and workshops.

Graduated from the Diplôme de Pâtisserie in 2012, Paola Andrea Sánchez founded Espacio Crudo in Bogota. It is a food design and photography studio that ...

For the second year running, Le Cordon Bleu Paris has been awarded the title “Europe's Best Culinary Training Institution" and "World's Best Culinary Training ...

The baguette, one of the symbols of French gastronomy, has secured its place on Unesco’s Intangible Cultural Heritage list! Le Cordon Bleu Paris institute is ...

Chocolate can be worked in so many ways that the French have made it an art form in its own right. Discover Le Cordon Bleu diplomas.

In 1998, Susan Holding from Wisconsin enrolled at Le Cordon Bleu Paris leaving behind her successful nursing career. After completing the Diplôme de Pâtisserie, ...

Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has signed an agreement with the city of Tashkent, in ...

To open a restaurant, you need to be well prepared. Find out how to acquire all the skills you need to become a restaurant owner.

At 45 years of age, during the height of the Covid-19 health crisis, Cédric Martin’s professional life took a 360° turn. After a career in the construction ...

2017 Pâtisserie Diploma graduate, Christina Washington already owns a pastry shop in New Delhi : Ruban Bleu. She explains how her time at the institute not only ...

Graduated from Le Cordon Bleu Paris and London during 2012-2013, Shaheen Peerbhai now owns a pastry shop in London

Learn how to bake healthy and reduce sugar with Le Cordon Bleu Paris’ Diploma in Pastry Innovation & Wellness programme.

Superior education, ideal living environment: Le Cordon Bleu's prestigious culinary and hotel management programs are located in Paris.

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 ...