What does a business need in order to thrive? How do you target your market, recruit the right people, develop new products and services, deliver efficiently, control cash flow? Studying Business ...

As we come to the end of 2025, I want to extend my warmest thanks to our students, staff, industry partners, and community ...

After graduating in June 2021 with both the Diplôme de Cuisine and Diplôme Avancé Culinaire in Cuisine, Kritika quickly made ...

The recipe "Poulet Reine Elizabeth" now widely known as Coronation Chicken has been created by Le Cordon Bleu London to be served at the Coronation Luncheon in 1953. This is the extraordinary story of ...

Le Cordon Bleu is present in over 20 countries with over 20,000 students graduating each year, will you be next? Le Cordon Bleu offers a wide range of training programmes, from initiation right ...

On Friday 12th December 2025, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Hurlingham Club, West London.

Le Cordon Bleu Confectionery School, by Le Cordon Bleu, and published in UK by Grub Street Publishing, was named Best Cooking School Book in the World during this year’s Gourmand Awards. The ...

Created especially for young children aged between 8 and 12 years old, Le Petit Cordon Bleu is the perfect cooking course to enjoy with your child. Le Cordon Bleu also offer a dining experience at ...

ル・コルドン・ブルー 日本校では、2019年1月より、本科講座フランス菓子ディプロムのプログラムを改編いたします。講座の総時間数は現在より124時間増え、初級・中級・上級それぞれの ...

Le Cordon Bleu Ottawa is honoured to announce its fourth consecutive win as North America’s Best Culinary Training Institution at the World Culinary Awards™ 2025, held on October 23, 2025, in Sardinia ...

Lundi 22 septembre 2025, Le Cordon Bleu Paris a eu l’honneur d’accueillir pour la sixième année consécutive le concours « Les Trophées 2025 », organisé par le magazine Le Chef. Un jury prestigieux, ...

Why study in our Hospitality Management and Culinary Arts School in London? Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how ...