Chef Caals started his career working in cuisine and pastry in restaurants throughout France and Belgium. In 1990, Chef Caals worked as a commis with Fauchon (a ...

With more than 800m² under cultivation, the vegetable roof garden of the new Le Cordon Bleu Paris institute is the ideal home for beehives. It also provides a ...

Le Cordon Bleu partners with the University of Fortaleza and Anima Educação to launch new undergraduate and postgraduate programmes in gastronomy, hospitality, ...

From 24 to 28 October 2016, Pastry Chef Jean Barcha, winner of the 2016 Horeca Beirut competition accompanied the Le Cordon Bleu Chefs here. While here, we ...

Le Cordon Bleu, the Leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its yearly series of conferences on ...

This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...

Christophe Lavelle became interested in molecular cuisine, also known as techno-emotional or avant-garde cuisine, in the late 90s. Ever since, he has carried ...

Between 26 and 30 September 2016, the first Bachelor classes started. 32 students, of 22 different nationalities began studying business in international ...

To mark the inauguration of the “Mexico 1900–1950” Exhibition at the Grand Palais, Le Cordon Bleu Paris welcomed two Mexican Chefs and a Mexican viticulturist: ...

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce that the graduation ceremony for the ...