Celebrate Valentines Day with this coconut macaron recipe from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions
Le Cordon Bleu Chefs share a delicious Christmas inspired praline and lemon Yule log recipe.
We are delighted to share that Paris and Tokyo alumna, Mandy Huang, was awarded the Stevie Award for Women in Business in 3 categories last November.
Graduating from both Le Cordon Bleu Paris and Tokyo, Mandy Huang is the founder and chairwoman of Choice, an internationally-recognized gourmet granola brand ...
Le Cordon Bleu is launching a new programme, the Diploma in Culinary Management, in Tokyo next Spring! This new programme aims to equip students, who have ...
We kicked-off this year’s nihonshu season with our Sake Basic course this month.
Chef Kiyoaki Deki, Japanese Cuisine Technical Director, has received the Award of Excellence in Craftsmanship from the City of Tokyo (Tokyo Meister); the awards ...
Our Superior cuisine class pulled off an opulent 5-course menu of foie, seared tuna, and lamb in their pop-up restaurant earlier this month. They delighted a ...
We kicked off truffle season at Mitsukoshi Nihombashi’s annual French Fair last month with a pop-up restaurant featuring an all-truffle menu.
Paris, 25th September 2018 – Le Cordon Bleu Paris, the leading global network of Culinary Arts and Hospitality Management Institutes, is proud to announce that ...
It’s a serendipitous mix of incident-free mise en place and a little luck that makes for a perfect service. In a professional kitchen, ‘incident-free’ is a ...
Le Cordon Bleu Japan is pleased to announce exciting new changes to the Pastry Diploma Programme. Commencing in January 2019, the programme will be expanded by ...
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