Graduates of the MSc Culinary Innovation Management, MSc Hospitality Innovation Management and BBA Culinary Industry Management, jointly delivered by Le Cordon Bleu and Birkbeck, University of London, ...

Découvrez nos ateliers de cuisine avec les Chefs Le Cordon Bleu ! Que vous soyez un fin gourmet, que vous ayez envie de cuisiner de délicieux plats maison pour vos convives, ou que vous souhaitiez ...

Join us for an evening with Chef Michael where he will demonstrate his skill and artistry in the field of pâtisserie. You can ...

Ignite Your Passion! Le Cordon Bleu Dusit offers French cuisine and pâtisserie curricula that are the same as those of the other Le Cordon Bleu school networks in Europe ...

Inspiring artists, writers, and poets, Istanbul is a mix of east and west, the glamourous and the sublime. Tradition and modernity is apparent in all aspects of daily life, including its culinary ...

In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Charlotte O'Kelly. Charlotte is a Le Cordon ...

This holiday season, Le Cordon Bleu Australia is bringing the gift of culinary excellence to budding food enthusiasts across ...

Apesar de passados quase 27 anos, guardo na memória cada momento desde o meu primeiro dia de aula no Cordon Bleu Paris. Foi quase um ano e meio de permanência, entre os três estágios de cozinha e mais ...

One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) Executive Chef, Culinary Arts Director and Head of Le Cordon Bleu Paris Institute Le Cordon Bleu, a leader in the culinary arts ...

Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of ...

The Signatures Restaurant is currently operating on a occasional basis. We are usually open a few nights a month for student activities with Le Cordon Bleu and for Signatures dining events. We ...

Balancing flavour is both a science and an art, based on professional training, intuition and experience. Here’s an introduction to balancing the five key flavours in your cooking. Sweet, salty, sour, ...