The ESSEC Food Business Challenges Chair and Le Cordon Bleu Paris share a common goal of training international students in the challenges of the food of the ...

Discover this Buckwheat Galette recipe that will awaken your taste palate and your senses!

Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has signed an agreement with the Culinary Arts Commission of ...

Le Cordon Bleu Paris was honoured to welcome Hervé This, a leading authority on molecular and physical gastronomy, for a presentation of his new book to ...

Graduated from Le Cordon Bleu Paris institute, Tobias Overgoor founded Famous Flavours in 2008 in the Netherlands. The company organizes catering concepts at ...

The school of haute cuisine Le Cordon Bleu Madrid and the Francisco de Vitoria University have received an award honouring their contribution on hospitality ...

Since graduating from Le Cordon Bleu Paris institute in 2014, Kelly Go has gone on to become co-founder and Managing Director of Auro Chocolate in the ...

2014 Confectionery Arts World Cup champion, Pastry Chef and consultant, Johanna Le Pape’s main goal is to share her healthy eating philosophy around the globe.

After being taught by Le Cordon Bleu Paris Chef Teachers and obtaining a Diplôme de Pâtisserie in 2016, Yamilka and Anthony Rosemond left France to open an ...