Founded by Joseph FAVRE (1849-1903) in 1883, the Académie Culinaire de France is the oldest Cuisine and Pastry Chefs association in the world. It organizes and ...

Author and organizer of workshops on food and wine, Demet Güzey attended the HEG programme in 2014. She tells us how HEG sowed seeds of change in her life.

While celebrating 125 years of excellence in teaching around the world, Le Cordon Bleu is launching two global competitions dedicated to aspiring culinary ...

Le Cordon Bleu Paris institute launches a series of “Science and Culinary Arts” conferences hosted by Hervé This and Chef Eric Briffard

Become an international Hospitality and Culinary leader. The number of international visitors has achieved remarkable levels of growth in recent years. New ...

Le Cordon Bleu, the leading global network of culinary arts and hospitality management Institutes, will take part in the Europain exhibition from 11 to 14 ...

Design, food concept, customer experience, new practices in shops ... Sylvie Amar gives us her insight into the 2020 trends.The Sylvie Amar & Partners marketing ...

Why not wow your dinner guests over the festive season with this excellent Signature Yule Log? This chocolatey dessert is filled with vanilla cream, pear ...

Alexandre Viron, CEO, Moulins Viron, shares his knowledge about the trends of bread and flour. These mills are a major partner of Europain Lab.

We met with Abhishek Thorat and Michael Demagistris who both won the Thierry Marx Career Development Award sponsored by Le Cordon Bleu — an opportunity to ask ...