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 ...

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 ...

The new Le Cordon Bleu book L’École de la Boulangerie (published by Larousse), which came out in October 2021, won first prize in the “Professional Food Books” ...

Le Cordon Bleu Paris was delighted to welcome chef Alejandro Gutiérrez for a cuisine demonstration, in partnership with the Colombian Embassy, as part of Latin ...

The final of the 54th 'Taittinger' Culinary Prize took place at Le Cordon Bleu Paris institute on 31 May. The jury, presided over by three Michelin-starred chef ...

Philippe Mille, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) and Chef of two Michelin-starred Le Parc au Domaine Les Crayères ...

Simran Savlani, graduated with a Diploma in Culinary Management in 2017. While she had always dreamed of opening her own restaurant in China, the health crisis ...