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 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 ...

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 ...

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 ...

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.

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 ...

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 ...

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 ...

このたび、出来清明（でききよあき）シェフが、今秋よりスタートする日本料理講座のテクニカル･ディレクターに就任しました。 出来シェフは、1981年に日本料理店「あおい」にて料理人 ...

9/6（水）、神戸フランス料理研究会が主催する「第20回 シェフとの集い」イベントが神戸ポートピアホテルにて行われ、ル･コルドン･ブルー神戸校がデザートブースを出展しました。

葉山の街と海を見渡し、晴れた日には正面に富士山を望む美しいアトリエ。ここを拠点にフードコンテンツプロデューサーとしてしなやかな発想で幅広い活動をする小山智子さんは ...

To mark our 130th anniversary and honour over a century of excellence in education and gastronomy, we are happy to show you in this short video the story of our institute. From a small cooking school ...