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 ...

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 ...

I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.

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

People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...

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

Eric Briffard, a Michelin-starred chef, tells us about his career, his first steps in cuisine and his most beautiful memory: his title of One of the Best ...

This scholarship will help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes. Hautes Études du Goût is a 2-week programme, ...

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 ...