Mrs. Kim Soojin, a renowned female chef, has been named “Ambassador of Gangwon gastronomy” and, during this conference-demonstration, she presented its culinary ...

Tora, student in Wine and Management Diploma made her first harvest internship at Saint-Emilion, she really appreciates this experience and wants to share it ...

The programme is aimed at students with Culinary Arts training or who have worked in cuisine or pastry and want to become entrepreneurs. Graduates will possess ...

Kneading is very important to distribute the yeast and allow gluten to develop. Watch this short video to understand the baking technique.

A new programme for Culinary Arts graduates or those with at least two years professional experience. The first session will take place from 6 to 10 November ...

Anastasia Mitina participated in several cuisine and pastry workshops at Le Cordon Bleu Paris institute. She talks about these workshops and explains why she ...

New book! The history of the truffle, with stunning photographs and new recipes by leading Chefs

On 11 August 2017, we accompanied our beekeeper, Charlotte Dumas, and Chef Groult, Assistant Culinary Arts Director and Head of the Cuisine Department, during ...

Antonio Buono is the overall winner of the French final of the S.PELLEGRINO® YOUNG CHEF 2018 competition and will represent France, alongside Frédéric Anton, at ...

This month Le Cordon Bleu Chefs make eclairs, a classic from the French pastry repertoire. The Chefs have combined the sweetness of the raspberry with the ...