Meet Guillaume Siegler, cuisine Chef
Guillaume Siegler spent many years working in gastronomic restaurants before moving to Japan, where he entered into a partnership to open a restaurant. He went ...
Guillaume Siegler spent many years working in gastronomic restaurants before moving to Japan, where he entered into a partnership to open a restaurant. He went ...
Le Cordon Bleu is a partner of the OLIO NUOVO DAYS event, which will take place in more than 20 restaurants and fine food stores in Paris from 16 to 20 January ...
Daishichi Sake Brewery Co. Ltd. is delighted to announce that it will hold a joint seminar on Sake-Food pairing with Le Cordon Bleu on February 1st in Paris, at ...
This month 231 Le Cordon Bleu Paris institute students took part in the first career day of 2018, organized at the school. 9 companies were present: chefs, ...
January 2018, Paris - Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its ...
Le Cordon Bleu Paris, the leading Global Network of Culinary Arts and Hospitality Management Institutes, announces the launch of the new version of its Pastry ...
January 2018, two new class of boulangerie diploma students takes place. First meeting with Chef Boudot and learning around dought.There is a good, studious ...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its participation at Europain from 3 ...
Vincent Valton is an ambitious young Chef whose passion for travelling inspires him to be constantly innovative. He is only in his early thirties but already ...
Turning vegetables is a classic French technique. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking ...
Celebrating Queen Elizabeth II and Prince Philip’s 70th Wedding anniversary, Le Cordon Bleu reveals the replica of the royal fruit cake.
Julia Barzyk-Brommer from France graduated with a Wine and Management Diploma in 2017. She recently took over a vineyard in the Haute-Saône. Julia told us “the ...
During this Parisian event, 25 students from Le Cordon Bleu Paris institute made kimchi, following the advice of Kim Soon Ja, Master Chef and kimchi Ambassador ...
Having just turned 25, Ryan Milstein, a young Australian, Le Cordon Bleu Paris institute graduate founded La Main Noire collective with two barista friends. The ...
Mrs. Kim Soojin, a renowned female chef, has been named “Ambassador of Gangwon gastronomy” and, during this conference-demonstration, she presented its culinary ...
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