The first Le Monde Festival a resounding success
The Le Monde Festival, organised by the newspaper of the same name, took place from 16 to 18 September 2022 with a wide-ranging programme of activities in a ...
The Le Monde Festival, organised by the newspaper of the same name, took place from 16 to 18 September 2022 with a wide-ranging programme of activities in a ...
Graduated from the Diplôme de Boulangerie, Laurel Kratochvila is an American baker specialising in Jewish breads and pastries. She is now the owner of Fine ...
Canadian, Erin Ghattas has had a career in finance for over 15 years. Passionate about gastronomy from an early age, she trained at Le Cordon Bleu Ottawa, ...
Learn to bake your own bread with Le Cordon Bleu.
Is becoming a cuisine chef your dream? Discover the training courses to work in the restaurant industry and succeed in your professional reconversion as a chef.
In a context of constant change, Louise wanted to better understand the aspects that gastronomy covers. As a writer and working in the hospitality industry, she ...
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 ...
The great new feature of this programme since it first began 18 years ago is the two-week immersive experience which attracted students from all over the world ...
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 is once again in the running and has been nominated in the “Best Culinary Training Institution” in Europe category, at the World Culinary ...
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 ...
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