In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Eva Hagman. Eva studied Cuisine and ...

For those passionate about cooking with kimchi or eager to explore culinary creativity, the Kimchi Cook Off presents an ideal ...

Chef Johnson Wong of Gēn 根 & Communal Table and Chef Hooi Shing of Le Petit Four Patisserie — are coming together for a ...

Le Cordon Bleu London recently conducted a survey which invited professionals working in the culinary and hospitality ...

Voting is open from 8 May to 15 August 2025, and we would be honoured to receive your vote as we strive for a fourth win.

Our Masters of Applied Hospitality Management (MAHM) is the answer to constant requests we have received from industry. To ...

Le Cordon Bleu Dusit invites you to discover an extraordinary culinary experience led by two talented chefs representing two renowned culinary traditions—the Diplôme de Cuisine (French Cuisine) and ...

The Master of Applied Hospitality Management (MAHM) at Le Cordon Bleu New Zealand is designed for aspiring leaders and professionals in the hospitality and tourism sectors. It blends theoretical ...

In order to mark its 125th anniversary and to further develop its graduate network through the alumni association, Le Cordon Bleu Paris is delighted to announce the launching of "Graduate’s Table", a ...

Founded by Joseph FAVRE (1849-1903) in 1883, the Académie Culinaire de France is the oldest Cuisine and Pastry Chefs association in the world. It organizes and participates in competitions, ...

A special culinary journey unfolded at Le Cordon Bleu Ateneo de Manila (LCBA) during “From the Philippines to France: A ...

Ursula trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy. She has toured the US, running classes in all Sur la Table ...