The final episode of the third edition of MasterChef Brasil took place on August 23, 2016. Leonardo Young and Bruna Chaves are the lucky winners of this popular ...
Le Cordon Bleu welcomed guest Cuisine Chef Fernando Hernandez and Patisserie Chef Eli Lopez into our demonstration kitchens to give us a taste of Yucatan ...
A recent arrival in the Le Cordon Bleu Paris school team, Chef Caussimon has worked in many renowned establishments. Chef’s career spanned a variety of ...
Our Le Cordon Bleu representatives will be hosting open days in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our team. You ...
On Wednesday August 17, 2016, from 4pm to 6pm, Le Cordon Bleu Paris will welcome 2 Mexican Guest Chefs: Fernando Hernández and Eli López.
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, presents the accelerated version of its Cuisine, Pastry and ...
Chef Boudot joined Le Cordon Bleu Paris team of Chef Instructors in 2013. We wanted to find out a bit more about him.
Yesterday the boulangerie chef Thomas Subrin was guest chef at Le Cordon Bleu Paris institute to make discover to the students his creations
As part of the 2016 Fête de la Gastronomie, Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is hosting a ...
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...
Bordier butter, a butter from Britanny with originals flavours attract many great chefs and lovers of fine food.
Learn more about Chef Groult, MOF Assistant Culinary Arts Director, Head of the Cuisine Department at Le Cordon Bleu Paris throug an interview.
On 19 July, 2016, the Alliance française Foundation organised a seminar for the 43 general managers of Alliances françaises around the globe, whose main aim was ...
Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...
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