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 ...

On Monday April 25th, Jeunes Restaurateurs d’Europe (JRE), an association of young restaurateurs and chefs, organized an “Inverted cooking contest” at the ...

As part of the Les bouteilles à la mer – Jardin Poétique exhibition by William Amor, Chef Instructor Emanuele Martelli has made a spectacular sugar sculpture ...

After obtaining her Diplôme de Pâtisserie at Le Cordon Bleu Paris, Michelle Thomas came back to her hometown of Brisbane where she became Head Chef of a French ...

With no less than 13 stars in the Michelin Guide, cuisine chef Pierre Gagnaire works in 26 restaurants across the globe. Voted “Best Michelin-Starred Chef in ...

Yasu Kakegawa, lecturer, tea sommelier and consultant, gave a talk to our Diploma in Culinary Management students. Author of “Le Thé c’est pas sorcier” (Tea: ...

Le Cordon Bleu Paris is proud to announce that they have passed the Qualiopi audit certification, in the category of training courses.

After 18 outstanding years, with students from around the globe, the Advanced Studies in Gastronomy (HEG) programme has been given a makeover. From June 2022, ...

To celebrate Valentine’s Day, our Pastry Chefs have created a recipe to be enjoyed as a couple or a group. The combination of fruity flavours, with lemon and ...

Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has been chosen by the Centre des Monuments Nationaux ...