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 ...

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 ...

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

In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...

Be part of the macaroon experience on 16 March 2017 with Pierre Hermé and a number of renowned pastry Chefs at Le Cordon Bleu Paris institute.

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, was delighted to welcome the Académie Culinaire de France to ...

From 5 to 7 March 2017, Le Cordon Bleu Paris students will take part in Omnivore World Tour Paris providing assistance to Chefs from all over the globe.

The Chefs from Le Cordon Bleu wish you all a very happy Valentine’s day and for the occasion propose an original entremets recipe. Be seduced by the tasty ...

Second in the series of videos where our Chefs share some classic French techniques, we show you how to make French-style macaronage for macarons.

Chef Philippe Groult, MOF, gave a workshop on the theme of Chilean blueberries. On the menu: braised spring onions with Chilean blueberry juice, grilled duck ...