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.

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

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

The Japanese Cuisine Bursary Programme, run by the Ministry of Agriculture, Forestry and Fisheries and Organization for Fostering Human Resources for the Promotion of Japanese Cuisine & Food Culture, ...

Fundada em Paris em 1895, Le Cordon Bleu é hoje considerada a maior rede de escolas de culinária e hospitalidade do mundo com 35 institutos em 20 países e 20 mil alunos de mais de 100 nacionalidades ...

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 ...

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is pursuing its commitment to providing quality education of the highest standards in Japan. With ...

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 ...

Fundada en París en 1895, Le Cordon Bleu es considerada hoy en día la red más grande de escuelas culinarias y de hospitalidad en el mundo con 35 escuelas en 20 paises y 20,000 alumnos de más de 100 ...

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 ...

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

You will put in practice the techniques learned at the basic level. The daily work in the kitchen is the key for tasks completion in natural and intuitive form, which allows the incorporation of more ...