Lisa Baladurage is the founder and creative force behind Sathutu, a contemporary Sri Lankan restaurant in Berlin. Raised ...
For many years we have used Les vergers Boiron’s products and we are excited to announce that for this terms High Tea ...
On 29th of January, we had the pleasure of hosting a new cohort of international Wellington College students as part of their ...
The Le Cordon Bleu London Internship Pathway is an additional programme that can be taken in conjunction with our Grand Diplôme®, Diplôme de Cuisine , Diplôme de Pâtisserie and Diploma in Wine, ...
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 ...
In preparation for the Paris school’s move, three prestigious Chefs joined permanent Le Cordon Bleu Paris’s chefs team at the beginning of the year in order to impart the very same expertise that the ...
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 ...
2006年にパリ校で料理ディプロムを取得した千星典央さんは、オテル・リッツやル・ブリストル、ジョルジュサンクなどの錚々たる一流ホテルで腕を磨き、韓国の高級リゾート、ヘビチホテル＆リゾートのエグゼクティブ副料理長を経て、2023年3月に名門ル・ロイヤル・モンソー ...
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 ...
Press release, Tuesday 24th October 2017. Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has been working on a phenomenal project of recreating the ...
9 June, 2017 Shanghai – Le Cordon Bleu Shanghai showcased its excellence of culinary arts and high-standard of vocational education at the 2017 China International Skills Competition which was held at ...
最先端の食文化。それは、東京という大都市の持つ魅力のひとつかもしれません。しかし、東京で学んだ知識と身につけた技術、そして仲間とのネットワークを強みに、地方で活躍する卒業 ...
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