Le Cordon Bleu es una red de renombre mundial de instituciones de enseñanza dedicado a proveer el más alto nivel de la enseñanza culinaria y de hostelería a través de programas de clase mundial. Le ...
“Man shall not live by bread alone…” but in France, apparently they do, and certainly, a number of European countries share the same love for this simple, yet nourishing loaf. In France, often dubbed ...
Alumna Suzanne Mokhtar graduated from Le Cordon Bleu London with a Grand Diplôme ® in 2013. She has gone on to work as a recipe developer, culinary consultant, teacher, F&B developer, and is the owner ...
Le Cordon Bleu, leader dans le domaine des arts culinaires et du management de l'hospitalité depuis 1895, a ouvert ses portes dans l'emblématique Hôtel de la Marine. Les Chefs du Cordon Bleu Paris, ...
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, ...
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 ...
Inspiring artists, writers, and poets, Istanbul is a mix of east and west, the glamourous and the sublime. Tradition and modernity is apparent in all aspects of daily life, including its culinary ...
A Chef creates a seasonal pastry in front of the participants, such as Pink rhubarb poached with hibiscus, creamy yoghurt in spring, or Citrus with saffron threads and orange blossom water, pistachio ...
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 ...
At Le Cordon Bleu London, we welcome every year over 60 different nationalities which helps to create a lively, cosmopolitan atmosphere. Explore our International students page to find out about our ...