Le Cordon Bleu institute celebrates the end of French Language and Francophonie Week and, for the first time, welcomes H.E Mrs. Michaëlle Jean, General ...

Chef Mathieu Pacaud, a partner of Le Cordon Bleu Paris institute, regularly welcomes and trains the school’s students. We visited the Divellec and Hexagone ...

#GoodFrance On Tuesday March 21, 2017, Le Cordon Bleu takes part in the Goût de France event, a global gastronomic stage, organized by the French Ministry of ...

For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.

For sure healthy food is a top trend that is here to stay; we are totally focused on improving the quality, the taste of the food and also to induce healthier ...

People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...

Whether Foodwriters, Chefs or entrepreneurs in the food industry from all over the globe, Le Cordon Bleu alumni have identified 4 great trends, confirming an ...

Over and above the demand for my award-winning preserves and sweets most of my customers come to me looking for something personally customized and very bespoke ...

Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.

In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...