Gérard Liger-Belair is set to join us as a Consultant for the Advanced Studies in Gastronomy (HEG) programme in June, when he will share his discoveries and ...
Following a 25-year career in the tourist industry, Nicolas André decided to follow his dreams by retraining at the age of 47. As his goal was to open an ...
Nutrition is one of the current food trends. How can one combine health and pleasure? Discover Le Cordon Bleu training on this very topic!
Discover this year’s new programme in more detail and those involved
At the age of 19, Mario Oswin, is the youngest contestant of MasterChef Indonesia season 10 and won third place. In 2021, he joined the Diplôme de Cuisine with ...
Looking for practical and theoretical experience, Laura Schütz wanted to discover deeper French gastronomic culture. She therefore choose the Advanced Studies ...
Discover the new podcast "A Tasteful Story" by Le Cordon Bleu Paris which invites you to listen to the testimonies of eight of its alumni.
Le Cordon Bleu Paris provides a 15-to-18-month training programme which best prepares students for the reality of the working world. Students who have chosen ...
Since graduating with a Diplôme de Cuisine in 2006, Norihisa has gone far. He has just been named chef of La Cuisine restaurant and Le Bar Long at Le Royal ...
To learn more about Le Cordon Bleu and the programmes on offer, come and meet our team. Talk to us about career pathway options and how a qualification from Le ...
During a press conference, on Tuesday 7 February 2023 at Le Cordon Bleu Paris institute, the two class patrons were announced: Chef Pascal Barbot, two ...
Gaëlle Benoit, alumna of the Diploma in Pâtisserie Innovation and Wellness and now a food coach, shares her 100% plant-based recipe for almond passion chocolate ...
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 ...
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