Are you thinking of changing career and moving into the boulangerie and pastry field? Find out all the information you need to turn your plans into reality

Since graduating from Le Cordon Bleu Paris institute with a Diplôme de Pâtisserie-Boulangerie, Anaïs has set up Meezen By Anaïs, an online platform that ...

Now a chef and cheesemaker, Rosie left London, where she graduated with a degree in graphic design, to follow her passion for gastronomy to France

The graduation ceremony for our pastry and bakery students took place on March 22. Congratulations to all graduates on their well-deserved success!

Vegetarian cuisine has become a must to master. Le Cordon Bleu Paris invites you to discover its programmes and workshops which are open to all.

On Thursday, March 28th, Le Cordon Bleu Paris had the pleasure of hosting the Culinary Competition finale, marking the beginning of this inaugural edition of a ...

Chef Joseph (Joey) Baffoe from Chicago is the youngest American to win the “Jeunes Chefs Rotisseurs Competition” in 2023.

Trained at Le Cordon Bleu Paris, Jim is an American diplomat, former US ambassador to Bulgaria and now a baker. He has opened his own bakery, La Baguette, ...

During the four-day SIRHA Europain trade fair, which ran from 21st to 24th January, our Boulangerie students not only had the opportunity to assist our Chefs ...

The final of the 54th 'Taittinger' Culinary Prize took place at Le Cordon Bleu Paris institute on 30 January. The jury was presided by three Michelin-starred ...