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

We are proud of our many programmes and courses; from those available at all our institutes, to others unique to specific locations, you can find them all in this new brochure. With a history ...

In the gastronomy area, the professional specialized in high-quality coffee is called barista, who knows all the details of this grain, from the production to the extraction, besides being an expert ...

Margaret Fulton, Ruth Reichl, Pete Wells, Anthony Bourdain: all accomplished food writers, who got their start, somewhere, with a short restaurant review or magazine article. Breaking into food ...

To celebrate the English language release of Le Cordon Bleu Confectionery School, the latest cookbook from Le Cordon Bleu, we are pleased to be hosting an Easter-themed launch event. Join us on 9th ...

Le Cordon Bleu London Summer Festival will take place on Saturday 21 st June, featuring a variety of activities including cooking demonstrations, culinary workshops, wine tastings and the opportunity ...

One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) Executive Chef, Culinary Arts Director and Head of Le Cordon Bleu Paris Institute Le Cordon Bleu, a leader in the culinary arts ...

Apesar de passados quase 27 anos, guardo na memória cada momento desde o meu primeiro dia de aula no Cordon Bleu Paris. Foi quase um ano e meio de permanência, entre os três estágios de cozinha e mais ...

Plating a dish artfully is about more than just aesthetics. Of course, the visual design of a plate of food reflects the skill with which it was prepared and communicates to the diner the value of the ...

Balancing flavour is both a science and an art, based on professional training, intuition and experience. Here’s an introduction to balancing the five key flavours in your cooking. Sweet, salty, sour, ...

Research from Restaurant Startup and Growth magazine suggests that the average restaurant owner spends around AU$650,000 establishing a restaurant. Likewise, day-to-day running costs will depend on ...

Online Courses designed to expand your knowledge, enhance your skills and encourage new ways of thinking and understanding.