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 study at Le Cordon Bleu Ottawa as her first choice in the culinary arts.
The Cordon Bleu Ottawa's Diplôme de Pâtisserie programme acts as a passport into an exciting and dynamic career in pastry. Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide. Learn more.
Christmas is fast approaching and with it comes a whole host of festive culinary delights from Le Cordon Bleu, whether it be in the form of an Advent calendar, ...
The prestigious German Cookbook Prize “Der Deutsche Kochbuchpreis wird”, hosted by the culinary literature hub Kaisergranat, is set to recognize the finest ...
Researched and curated by the institute's chefs in Brazil, the publication encompasses the diversity of the national table, from tradition to fusion, ...
In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Franck Arnold, managing director and regional vice-president of London's Savoy ...
Le Cordon Bleu Paris and the Hôtel de la Marine have joined forces to create a unique experience based on a series of culinary workshops and dinners open to the ...
Meet Jae Wook Ko, a 2010 Diplôme de Pâtisserie graduate who has opened his own pastry boutique, Millegâteaux, in Korea.
Le Cordon Bleu London will be raising the prices of all diploma programmes on Friday 1st December 2023 as part of the annual price rise.
Mastering the secrets of French gastronomy is no small feat. Discover the key professions and training opportunities with Le Cordon Bleu Paris.
Rosario Barrios, general manager of Le Cordon Bleu Madrid received the award for “Labor formativa” (training work).
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