Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its participation at Europain from 3 ...

Vincent Valton is an ambitious young Chef whose passion for travelling inspires him to be constantly innovative. He is only in his early thirties but already ...

Turning vegetables is a classic French technique. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking ...

Julia Barzyk-Brommer from France graduated with a Wine and Management Diploma in 2017. She recently took over a vineyard in the Haute-Saône. Julia told us “the ...

During this Parisian event, 25 students from Le Cordon Bleu Paris institute made kimchi, following the advice of Kim Soon Ja, Master Chef and kimchi Ambassador ...

Having just turned 25, Ryan Milstein, a young Australian, Le Cordon Bleu Paris institute graduate founded La Main Noire collective with two barista friends. The ...

The programme is aimed at students with Culinary Arts training or who have worked in cuisine or pastry and want to become entrepreneurs. Graduates will possess ...

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.

Anastasia Mitina participated in several cuisine and pastry workshops at Le Cordon Bleu Paris institute. She talks about these workshops and explains why she ...