Le Cordon Bleu 130 Years! Special Celebration at Christ the Redeemer
Under the illuminated sky of Rio de Janeiro, we gathered staff, faculty, students, alumni, and special guests to experience an evening that symbolizes our ...
Q: Why did you come to Le Cordon Bleu Japan?
A: I want to do something about the way we eat. A lot of consumers are wary about chemically-named ingredients in food products simply because they don’t understand what they mean, but they’re not all bad.
After finishing the Grand Diplôme here, I’m going on to study nutrition. I want to demonstrate that science and nutrition can complement with food without compromising flavour or satisfaction and influence eating habits a little at a time.
This is why I’m here at Le Cordon Bleu Japan - to learn proper fundamentals. I need to know how to make things the right way before I start tampering with recipes.
Under the illuminated sky of Rio de Janeiro, we gathered staff, faculty, students, alumni, and special guests to experience an evening that symbolizes our ...
Le Cordon Bleu Paris celebrated an exceptional anniversary, marking more than a century of heritage, expertise and gastronomic innovation. This event would not ...
On the 5th and 6th of December guest and members of the Chaine des Rotisseurs enjoyed a menu and concept created by one of our Bachelor of Culinary Arts and ...
Art Flow is an innovative collaboration between DoubleTree by Hilton Wellington and the New Zealand Academy of Fine Arts. This years Art Flow partnered with Le ...
Le Cordon Bleu Ottawa Celebrates 120 Years of Alliance Française Ottawa
Le Cordon Bleu Adelaide is excited to announce a major shift in the way its Vocational Education and Training (VET) programs are delivered. In 2026, students ...
Le Cordon Bleu London are pleased to announce a Christmas treat worth £400 for new applicants to diploma and basic certificate level programmes starting in ...
On the occasion of Le Cordon Bleu's 130th anniversary, we met Buke, a former student who transitioned into the culinary arts after a career as a corporate ...
Beloved in France and Belgium since the 18th century, the merveilleux epitomises the art of French pâtisserie. Light yet decadent, the dessert layers crisp ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.