Marya Kayyal, from medical sciences to being a baker
Before embarking on her journey into the world of pastry, Marya Kayyal studied biology and medical sciences in Canada. Her path, both unconventional and deeply ...
Before embarking on her journey into the world of pastry, Marya Kayyal studied biology and medical sciences in Canada. Her path, both unconventional and deeply ...
From her beginnings in 1993 to the founding of her own school, her story is marked by passion, perseverance, and a deep love for gastronomy
On the occasion of the 130th anniversary of Le Cordon Bleu Paris, we had the pleasure of speaking with an alumna whose journey perfectly embodies the excellence ...
Le Cordon Bleu Paris celebrates its 130th anniversary of excellence this year. On this occasion, Paula Mendez Carreras, a former student, shares her inspiring ...
To mark its 130th anniversary, Le Cordon Bleu Paris is delighted to announce the launch of the 2025 Scholarship, an unprecedented opportunity for culinary ...
With a Grand Diplôme® from Le Cordon Bleu Paris in 2006, Renata Portasio is now private chef for the Brazilian ambassador to France.
The graduation ceremony for our cuisine students took place on March 21. Congratulations to all graduates on their well-deserved success!
The graduation ceremony for our pastry and bakery students took place on March 21. Congratulations to all graduates on their well-deserved success!
Through the dynamic community of 11,000 alumni gathered on the Hosco platform, discover the inspiring journey of Lucas Garigliano.
To mark its 130th anniversary, Le Cordon Bleu Paris is launching a remarkable series of five exclusive masterclasses, led by its distinguished alumni
For 130 years, Le Cordon Bleu has been at the forefront of culinary education, shaping some of the world's finest chefs. Among its distinguished alumni are ...
On 3 March 2025, three promising chefs were recognised during the Dotation Jeunes Talents (Young Talent Award) ceremony, held at Le Cordon Bleu Paris institute
After more than 30 years in construction, Damian decided to make a radical life change and dedicate himself to his true passion: cooking
Victor Estrada, a student in the Bakery Diploma programme, already has extensive experience. Having worked across the globe, he recently collaborated with the ...
Discover the interview with Jeneviéve Saint-Jacques, a passionate entrepreneur, hotelier, and restaurateur from the United States
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