Le Cordon Bleu's Head Chef Yann Le Coz made a special appearance on *The Daily Dish* segment of CTV Ottawa Morning Live, ...

Founded in 1895, Le Cordon Bleu has been teaching the techniques and expertise inherited from the great names of French cuisine for 125 years. With more than 35 schools in 20 countries, Le Cordon Bleu ...

Unleash your inner cook and discover our range of cooking classes held in the evenings and on weekends. From dessert making to bread baking, there is something for every food enthusiast. Do you want ...

Happy Easter Day! Celebrate the joyful day with the cute chocolate eggs and figures that you make it yourself. This hands-on workshop aims to immerse you in the art of creating a delightful chocolate ...

Le Cordon Bleu offers a variety of wine tasting workshops, open to all, with no experience required. In our wine tasting room, you will learn step-by-step how to recognise wines, serve them and pair ...

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 ...

For many chefs, owning their own restaurant is the ultimate dream, combining creativity with the excitement and profit of running a successful business. It might seem impossible at first, but many (if ...

Ignite Your Passion! Le Cordon Bleu Dusit offers French cuisine and pâtisserie curricula that are the same as those of the other Le Cordon Bleu school networks in Europe ...

Apesar de passados quase 27 anos, guardo na memória cada momento desde o meu primeiro dia de aula no Cordon Bleu Paris. Foi quase um ano e meio de permanência, entre os três estágios de cozinha e mais ...

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, ...

The nine months at Le Cordon Bleu were really fruitful and influential. But for me, the most important achievement is not the hundreds of pastry recipes that I have learned, but the professional ...

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