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 ...
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, ...
Why study in our Hospitality Management and Culinary Arts School in London? Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how ...
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 ...
The Bachelor of Business focuses on professional and personal development, combining contemporary student and employer requirements with the latest practical and theoretical knowledge. This course ...
“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 ...
At Le Cordon Bleu London Bakery School we have developed a series of bakery courses for those wanting to uncover the secrets of artisan bread making and traditional boulangerie. From our boulangerie ...
The Signatures Restaurant is currently operating on a occasional basis. We are usually open a few nights a month for student activities with Le Cordon Bleu and for Signatures dining events. We ...
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 ...
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 ...