Graduates of the BBA Culinary Industry Management, MSc Culinary Innovation Management and MSc Hospitality Innovation Management were joined by family and friends to see them receive their diplomas.

To mark the 130th anniversary of Le Cordon Bleu institute, discover its very first official comic book: La Vie en Bleu – À ...

Le Cordon Bleu London was recently joined by Venerable Yeogeo, a Korean Buddhist nun and a renowned expert in temple food, who conducted special culinary demonstrations for the public and Le Cordon ...

Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of ...

All cooking equipment and teaching resources are provided in our practical kitchen for use on the day. No prior knowledge is required for this course, which is suitable for both novices and cooks with ...

Le Cordon Bleu Ottawa Culinary Arts Institute is the only campus for Le Cordon Bleu in North America. Every year, students from all over the world, representing more than 100 nationalities, attend our ...

Global media is full of reports of ultra-healthy foods, from blueberries to chia seeds. Often these articles claim to reflect the latest scientific evidence and assure readers that eating these foods ...

Le Cordon Bleu Japan offers a fully-funded culinary programme for foreign residents interested in learning the basics of Japanese Cuisine, in Japan! Learn the basics of the Japanese language, culinary ...

What is a normal day at Noma like? "A normal day at Noma during my stage was always challenging," says Matthew. "You need to wake up at six in the morning for a 7 am shift every day." As a stagiaire ...

Le Cordon Bleu was joined by COYA's Culinary Director, Sanjay Dwivedi for an evening showcasing the similarities and influences of asian and Peruvian cuisine. Sanjay started the evening preparing a ...