Adrianna Jaworska is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût. For the fourth year in a row, Le Cordon Bleu International offered a partial scholarship towards the Hautes Etudes du Goût (HEG) program.
This diploma offers future professionals and entrepreneurs comprehensive training in the essential techniques for the preparation of bread as well as new developments in the baking field. Kneading, Fermentation, Shaping... It is all about the art of baking.
Become a leader in the restaurant business on an international scale. This program gives students all the skills necessary to develop their business and make it a success.
This month, Le Cordon Bleu Paris Chefs take you on a journey to Provence with a classic regional recipe brought right up to date: Provencal aïoli with a modern touch. A seasonal recipe, full of summer flavors, where seafood, vegetables and, of course, aïoli are the star ingredients. The Chefs have plated the dish in a surprising fashion, proof that it is easy to bring a modern touch to a family meal whilst respecting regional techniques and tradition.
The first 2015 session Le Cordon Bleu Paris graduation ceremony took place on March 20, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends. On this special day, Le Cordon Bleu was honored to welcome Chef Stéphanie Le Quellec, Grand Diplôme and Cuisine Diploma class patron and Chef Frédérci Cassel, Pastry Diploma class patron.
You have a strong interest in French Culinary Arts? You would like to acquire knowledge in Wine and Management? Do you wish to make your restaurant business a real success in the world? Le Cordon Bleu invites you to an Open House to discover our programs! Book your seat now.
Alumni Gaston Acurio and Virgilio Martinez have been included in the World’s 50 Best Restaurants.
Suckling pig is greatly appreciated in cuisine for its extremely succulent meat. In this Le Cordon Bleu Chefs recipe, it is served stuffed, braised and glazed to make it even more flavorsome and tender. It is accompanied by a medley of young vegetables, gently leading us into summer. Broccoli fritters provide an extra accompaniment.
The 2015 session Le Cordon Bleu Paris Wine and Management Program graduation ceremony took place on June 3, 2015. The ceremony was held at the Cercle de l’Union Interalliée with graduates' family members and friends. On this special day, Le Cordon Bleu was honored to welcome Jean-Luc Jamrozik as class patron.
Choosing Paris, the sentimental capital of gastronomy, is a guarantee that you will receive culinary training from the greatest French Chefs with international experience. They will teach you to master techniques for producing regional and national Cuisine.
The unparalleled blend of tradition and dynamic modernity is what makes Paris so beautiful. Paris, the City of Light and capital of romance, has a unique historical heritage and an abundance of cultural sites, monuments and museums to be visited.
You can also discover the bistros, Michelin-starred restaurants and even stroll along the famous avenues nibbling a croissant or baguette. Take in the department stores or simply wander around the winding streets while shopping for fashion, home ware, luxury, high-tech goods and of course epicurean treats.
Le Cordon Bleu looks forward to welcoming you to experience the highlights of gastronomic know-how and Parisian cultural life.