An established Christmas dessert made to resemble a yule log which is traditionally burnt on the hearth on Christmas Eve. This modern version has a rich centre ...

Learn more about Le Cordon Bleu Paris last 2015 graduation ceremony, the students, the class patron and watch the pictures of the event!

Each year, the students of the Wine and Management Programme had the chance to delve into the heart of the Cognac region to discover the history of the ...

On Wednesday 16th December 2015, Le Cordon Bleu celebrated the official launch of the new Culinary Arts Institute in Melbourne.

Discover the photos of the event

Learn to roll your genoise like a Chef to make the perfect Christmas yule log!

Monday, November 30, 2015 – More than 200 guests gathered at the official inauguration ceremony of Le Cordon Bleu Shanghai Culinary Arts Academy, presided by ...

On Wednesday November 4, 2015, Mr Hajime Furuta, Governor of the Gifu Prefecture in Japan, Mr André Cointreau, President Le Cordon Bleu International, a ...

The fourth 2015 session Le Cordon Bleu Paris Graduation Ceremonies took place on November 13, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ ...

Shinya Usami has gone a long way since graduating with a Grand Diplôme in 2005. Today, he is French Chef Jean François Piège’s right hand man, in his ...