Watch our Wine Conference which was livestreamed across our social media. Le Cordon Bleu London 's Matthieu Longuere was ...

The highly anticipated Victorian Trainee Patisserie Challenge returned to Melbourne in July, bringing together six teams from ...

Le Cordon Bleu est un institut d'arts culinaires et de management hôtelier à Paris. Décrochez votre passeport pour une brillante carrière internationale dans l’univers de l’hôtellerie et de la cuisine ...

Does beautiful food taste better? When dining in a well-reputed restaurant, diners expect their food to be presented exquisitely. The world's greatest chefs are not only masters of flavour, but ...

Some travel to take in the sights, or to raid the shops and markets, while others travel in pursuit of indulging in unique cuisine in foreign lands. Culinary tourism is a growing trend as travellers ...

Sustainability is taking the culinary world by storm. Nose-to-tail dining allows restaurants to make ethical, sustainable use of the whole animal. Learn about sustainable hospitality practices at Le ...

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.

A personal chef is an exciting, creative career. But how do you become one? To help you get started, we’ve put together this step-by-step guide.

Le Cordon Bleu's Basic Pâtisserie Certificate is a 3 month beginner pastry course in London designed to give you a strong foundation on which to build your pastry skills and knowledge. You will learn ...

Cordon Bleu London is one of the leading culinary arts, wine and management schools in the United Kingdom. The school is located on 15 Bloomsbury Square in Central London, close to Holborn tube ...

In partnership with Ozyegin University, Le Cordon Bleu Istanbul is part of a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality ...

Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. On January 14 th, 1896 the first cooking ...