Le Cordon Bleu London has furthered its partnership with the Institute of Hospitality (IoH) to bring its Education Membership ...

Antonio is the Executive Chef of Barrafina’s Central locations on Dean Street, Adelaide Street and Drury Lane. He joined Barrafina in 2016 as a Chef de Partie, where he quickly made his mark. Now, he ...

Chef Javier demonstrated the art of creating fine dining canapés designed specifically for private and high-end events, focussing on how to elevate small bites into exquisite works of art that not ...

The final of the 57th ArsNova Culinary Prize (formerly "the Taittinger") took place at Le Cordon Bleu Paris institute on 4 ...

On 22 nd January, Le Cordon Bleu London will be hosting a guest demonstration featuring Chef Javier Duarte. Javier Duarte is Executive Chef at Alexander & Bjorck, a premier luxury events company, ...

1895 年創立于巴黎的藍帶國際被認為是世界聞名的廚藝及款待業管理學校 之一 。 藍帶在全球20個國家/地區擁有35間學校, 每年 ...

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 ...

Le Cordon Bleu London offers a large range of pâtisserie, confectionery and baking courses to help you develop your skills whilst improving your creative flair. Our wide range of exciting gourmet ...

Join us for a delightful 2-hour workshop where you’ll uncover the secrets to creating irresistible sweet treats! Tarts, cakes, meringues, and choux will no longer have any secrets for you. After ...

L'atelier "Vins et Fromages de France" vous invite à explorer l'accord parfait entre deux éléments majeurs du patrimoine gastronomique Français, en vous plongeant dans l'harmonie des saveurs entre ...

For Valentine's Day, treat yourself to an unforgettable experience at Le Cordon Bleu Hôtel de la Marine, Place de la Concorde! Indulge in a special moment in our elegant dining room, where an ...

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 ...