Le Cordon Bleu

⭐ Turn your passion into a career ! ⭐ Browse our international brochure to find the perfect programme for you, delivered by the leading global network of culinary arts and hospitality management institutes. Celebrating 130 years of culinary excellence, Le Cordon Bleu has institutes around the world with programmes and courses delivered in various languages, helping thousands of students in their hospitality careers and wine & culinary journeys. Click Here : https://lnkd.in/eJDiRmh3 #career #chef #hospitality #culinaryarts #pastry #bakery #wine #beverage #education #lecordonbleu #cuisine #food #gastronomy #excellence #restaurant #lcb130

Le Cordon Bleu wishes you a delicious new year! On the occasion of our 130th anniversary, 2025 will be the start of a new decade and one that we will celebrate throughout the year all over the world within our network of institutes, and in the company of our partners, our Le Cordon Bleu Master Chefs , our alumni and new students. Together, let's celebrate 130 years of passion, tradition, innovation, excellence, and success. #2025 #newyear #lcb130 #gastronomy #career #excellence #education #chef #food #hospitality #culinaryarts #lcbalumni

Discover your next culinary destination at Le Cordon Bleu with a worldwide tour of our network of institutes ! #culinaryarts #hospitality #chef #gastronomy #excellence #lcb130 #career #food #passion

Study at Le Cordon Bleu Paris! Our 2025-2026 academic calendar is ready. What will it be ? Our Grand Diplôme®, Cuisine, Pâtisserie, Boulangerie and Culinary Management diplomas are taught by expert Chefs and combine theory and practical classes in some of the most prestigious establishments in France and abroad. Registration for the Wine & Management programme is also open. Last but not least, you can also apply for the Bachelor of Science Culinary Design Management, a dynamic discipline that prepares future leaders to design innovative solutions to unique organisational challenges. This degree, in partnership with Université Paris Dauphine, is a springboard for future key players in the field of change. #career #education #lecordonbleu #hospitality #wine #culinaryarts #passion #chef #gastronomy

In celebration of this festive season, we are delighted to share this exceptional Yule log recipe from Le Cordon Bleu’s new book L'École du Chocolat. A refined dessert blending tradition and creativity, perfect for delighting your guests and elevating your Christmas table. Click below for the Chocolate Christmas log recipe! #chocolate #pastry #lecordonbleu #chef #food #gastronomy #cookbook #culinaryarts  

Our Chef Enseignant Lecoq shares a magical memory of the holidays, combining wonder, light and Christmas spirit. A moment that reflects the soul of this unique time of year, between dreams and sharing. 🌟 ____ Notre Chef Enseignant Lecoq partage un souvenir magique des fêtes, mêlant émerveillement, lumière et esprit de Noël. Un moment qui reflète l’âme de cette période unique de l’année, entre rêve et partage. 🌟

Merry Christmas and happy New Year As we approach 2025, our institutes are looking back on another successful year. 2024 has been an exciting time for Le Cordon Bleu, bringing more accolades to our institutes around the world, including a second location for Le Cordon Bleu Paris at the Hôtel de la Marine, Le Cordon Bleu Peru Institute being awarded as the Best Cooking School in Peru at the Somos Awards, Le Cordon Bleu receiving the CHT International Outstanding Achievers Award, and Le Cordon Bleu Ottawa winning North America’s Best Culinary Institute for the third year running. We also celebrate our talented alumni and their achievements. This year, some milestone moments have included Michelin recognition for alumni in Madrid, Thailand, Australia and Singapore, success on MasterChef Indonesia and a triple Gold Star win at the Great Taste Awards. Our institutes are now looking to the future and planning for an exciting anniversary next year as we mark 130 years of excellence in education. We will be holding celebrations both locally and internationally so make sure you keep your eyes peeled for more information in the coming months, and in the meantime, travel with Le Cordon Bleu and discover its network of institutes > VIDEO - https://lnkd.in/erTKUCna Best wishes from Le Cordon Bleu!

Le Cordon Bleu London is delighted to share the annual impact report from surplus food donated to City Harvest throughout 2024. Tackling food waste is vastly important for Le Cordon Bleu and the wider hospitality industry. Working with City Harvest to ensure that any surplus food is used to aid those in need rather than going to landfill is an initiative we are proud to be a part of. By choosing to donate surplus food to City Harvest, Le Cordon Bleu London has nourished thousands of people across London experiencing food poverty. The production kitchen team at Le Cordon Bleu London do a fantastic job organising the donation of left-over ingredients from classes and have put an efficient system in place to ensure no food is wasted. In 2024, the donations from Le Cordon Bleu London contribute to an overall 10.4 tonnes of food donated to City Harvest, enabling 24,776 meals to be delivered to charities feeding their communities. more information here : https://lnkd.in/em-HjVrt

At the recent Saudi Elite Chefs Competition in Riyadh, Le Cordon Bleu alumni dominated the competition while 5 out the 6 winners are graduates of Le Cordon Bleu programmes.   The Culinary Arts Commission proudly concluded the Saudi Elite Chefs competition during Saudi Horeca 2024, showcasing the Kingdom's finest culinary talents. Over two days, 12 participants competed across two categories—Cuisine and Pastry—before an esteemed judging panel from Meilleur Ouvrier de France (MoF), a globally recognized hallmark of culinary excellence.   In the Cuisine category, Taleen Miliany, Ragad Hamza, and Noura Almoamar were crowned winners for their innovation and precision. In the Pastry category, Joud Bader, Sami Qaysi, and Marya Kayyal delivered extraordinary creations that earned them top honors. Notably, five of the six winners are graduates of the prestigious Le Cordon Bleu, a testament to their world-class training and dedication.   The awards were presented by Mayada Badr, CEO of the Culinary Arts Commission, and Guillaume Gomez, the French Gastronomy Ambassador, symbolizing the collaboration between Saudi and international culinary organizations. This competition is a cornerstone of the commission’s vision to champion its chefs, highlight its diverse gastronomic identity, and foster global recognition for its culinary excellence. Le Cordon Bleu President, André J. Cointreau, also attended the ceremony, proudly observing the achievements of Le Cordon Bleu’s alumni. Congratulations LCB Alumni! #Horeca #saudi #chef #culinaryarts #cuisinecompetition #pastrycompetition #excellence #food #gastronomy #Saudiarabia #lcbalumni #commanderiedescordonsbleus

Este lunes asistimos a la tercera edición de los premios T de Oro de Tapas Magazine, una gala que reúne a algunas de las personalidades más relevantes del mundo gastronómico para premiar a 18 restaurantes llamados a convertirse en referentes de la cocina nacional (uno de cada por CCAA) 🫒🎖️👨🏻🍳 Ausiàs Signes (antiguo alumno del programa de Pastelería) recibió la T de Oro de la Comunitat Valenciana junto a su pareja y socia Felicia Guerra (también antigua alumna de la Escuela) de manos de Ignacio Quintana, CEO de FORBES España. También celebramos reencontrarnos con Paola Freire (Grand Diplôme®), quien fue la encargada de entregar la T de Oro de Galicia Restaurante Simpar. Enhorabuena a todos los restaurantes y a Tapas Magazine por una noche realmente memorable. Resumen de la gala en https://lnkd.in/dc5YgF4M