To mark its 130th anniversary, Le Cordon Bleu Paris is delighted to announce the launch of the 2025 Scholarship, an unprecedented opportunity for culinary ...

With a Grand Diplôme® from Le Cordon Bleu Paris in 2006, Renata Portasio is now private chef for the Brazilian ambassador to France.

The graduation ceremony for our pastry and bakery students took place on March 21. Congratulations to all graduates on their well-deserved success!

Through the dynamic community of 11,000 alumni gathered on the Hosco platform, discover the inspiring journey of Lucas Garigliano.

To mark its 130th anniversary, Le Cordon Bleu Paris is launching a remarkable series of five exclusive masterclasses, led by its distinguished alumni

On 3 March 2025, three promising chefs were recognised during the Dotation Jeunes Talents (Young Talent Award) ceremony, held at Le Cordon Bleu Paris institute

Victor Estrada, a student in the Bakery Diploma programme, already has extensive experience. Having worked across the globe, he recently collaborated with the ...

Discover the interview with Jeneviéve Saint-Jacques, a passionate entrepreneur, hotelier, and restaurateur from the United States

Learn to make 100% plant-based macarons with Le Cordon Bleu Paris! Discover the secrets behind crisp shells and delicious fillings in this exclusive workshop. ...

Designed for both enthusiasts and professionals, these workshops offer you the chance to deepen your expertise and explore cutting-edge techniques in cuisine ...