Join Le Cordon Bleu London for a demonstration of Korean Temple Food with Venerable Yeogeo on 20th May 2025, in partnership ...

In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Eva Hagman. Eva studied Cuisine and Boulangerie at Le Cordon Bleu London in 2014. She has also studied nutrition and ...

Chef Johnson Wong of Gēn 根 & Communal Table and Chef Hooi Shing of Le Petit Four Patisserie — are coming together for a ...

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is pursuing its commitment to providing quality education of the highest standards in Japan. With ...

This event will debate and discuss cutting-edge trends in patisserie, from technology to innovation and sustainability. Chairing this discussion will be Le Cordon Bleu Head Pâtisserie Chef Julie Walsh ...

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Le Cordon Bleu Paris celebrates its 130th anniversary of excellence this year. On this occasion, Paula Mendez Carreras, a former student, shares her inspiring journey. Could you tell us about your ...

Nikita Malhotra is a Diplôme de Pâtisserie student from Pune, India studying at Le Cordon Bleu Ottawa. Nikita talks about her experience studying in Canada, her passions in food and why she chose to ...

To celebrate the launch of the new Diploma in Pâtisserie Innovation, we are pleased to be hosting a special Innovation in Pâtisserie Public Demonstration at Le Cordon Bleu London. We invite you to ...

Founded by Joseph FAVRE (1849-1903) in 1883, the Académie Culinaire de France is the oldest Cuisine and Pastry Chefs association in the world. It organizes and participates in competitions, ...

Voting is open from 8 May to 15 August 2025, and we would be honoured to receive your vote as we strive for a fourth win.

Come and experience a unique gastronomic adventure by learning how to create this sun-drenched dish. During this workshop, you will uncover the secrets of Acquerello® risotto with golden chanterelle ...