Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce that the graduation ceremony for the ...

In order to learn more about beerologist, we went to meet Hervé Marziou, who has been a beerologist for the past 16 years, to ask him a few questions.

The Nordic Cookbook, by internationally acclaimed Swedish Chef Magnus Nilsson, will be published in October by Phaidon. He is also the author of the hugely ...

L’École de la pâtisserie by Le Cordon Bleu® institute is a benchmark book which contains 100 TESTED, ILLUSTRATED AND FAIL-SAFE RECIPES. Alongside every recipe ...

These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.

The international final of the Jeunes Chefs Rôtisseurs competition will take place on 30 September 2016 in Manchester, the United Kingdom.

Le Cordon Bleu Paris Chefs suggest an elegant and refreshing peach flavoured dessert for a change of seasons. A ray of sunshine on your plate.

Le Cordon Bleu was delighted to host a cocktail party, in the premises of the new Paris Institute on 1 September, rounding off Ambassadors’ Week. During the ...

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 ...

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 ...