Ever since he was a child, boulangerie has been all Chef Somoza has ever wanted to do. He took his first steps in the field learning his craft alongside One of ...

Kneading is very important to distribute the yeast and allow gluten to develop. Watch this short video to understand the baking technique.

A new programme for Culinary Arts graduates or those with at least two years professional experience. The first session will take place from 6 to 10 November ...

International Chefs Day, held on the 20th October, marks a special occasion to salute the gastronomy professionals who have made contributions to develop and ...

Le Cordon Bleu will be at the Frankfurt Book Fair, from 11th to 15th October 2017. The Le Cordon Bleu booth is located in the Gourmet Gallery (Hall 3.1) Stand ...

New book! The history of the truffle, with stunning photographs and new recipes by leading Chefs

Discover the winners of the first ever 2017 Alumni Awards. The competition took place on 18 September, 2017, during the annual alumni gala in Paris.

This month Le Cordon Bleu Chefs make eclairs, a classic from the French pastry repertoire. The Chefs have combined the sweetness of the raspberry with the ...

Two new oenology workshops which are open to the general public: Evening Wine Tastings and an Intensive Wine Course.

Soyoun Park fell in love with French pastry 12 years ago during a trip to France. Since then, she decided to dedicate herself to teaching and began her career ...