With a history stretching back 126 years, Le Cordon Bleu has always stayed true to its philosophy of excellence. Today, our international network comprises of over 30 institutes in 20 countries with over 20,000 students graduating each year. Le Cordon Bleu offers a wide range of training programmes, from initiation right through to university curricula in the restaurant, hospitality and tourism sectors.
Every year, the network of Le Cordon Bleu institutes trains 20 000 students, representing 100 nationalities, in cuisine, pastry, boulangerie, wine, nutrition, tourism and hospitality management.
Le Cordon Bleu students thrive in a variety of roles such as journalists, food critics, writers, food photographers, chefs and/or entrepreneurs, teachers, hospitality and restaurant managers, consultants, nutritionists, broadcasters, sommeliers, wine agents, food & beverage managers and retailers to name a few!
Le Cordon Bleu global alumni network boasts numerous rising stars and outstanding careers all over the world. Garima Arora from India, Juan Arbelaez, from France, Gastón Acurio from Peru, Paula Moulton from America, and Janice Wong from Singapore, are clear examples of the diversity of opportunities that these individuals were able to create and seize, on all the continents, thanks to their talent and experience at Le Cordon Bleu institute.
The Home Collection by Le Cordon Bleu is a unique series of bestselling books, organized thematically by season, by ingredient (vegetables, potatoes, chicken, chocolate…) and by dish (soups, casserole, pastries). The collection offers countless recipes to suit every event or occasion.
Whether you are looking for classic cuisine, patisserie or boulangerie, the talented Master Chefs of Le Cordon Bleu can help. Watch out for new cookbooks from the series, added to ckbk each month.
Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality institutes in the world with more than 35 institutes. Le Cordon Bleu has always stayed true to its philosophy of excellence and today proposes a wide range of training programmes, from initiation right through to university curricula in the restaurant, hospitality and tourism sectors.
If you want to sharpen your skills, take a look at the culinary technique culinary technique videos provided by Le Cordon Bleu or visit www.cordonbleu.edu for more information on its programmes and workshops.
This cooking demo + Q&A with Chef Yannick Anton from Le Cordon Bleu will teach you to make fantastic canapés perfect for festive parties, and features two recipes from the Le Cordon Bleu Home Collection series.
Three well-loved titles from Yotam Ottolenghi are now available on ckbk via our new à la carte feature. To mark the occasion, we take stock of Ottolenghi’s incredible influence on the world of food, and get to the hearty of what makes his cookbooks so universally compelling.
There’s no bigger name in culinary education than Le Cordon Bleu, and you can now build your skills with the Le Cordon Bleu Home Collection on ckbk, a series of titles organized by theme and including foolproof recipes and step-by-step guidance for key methods. Also, be sure to check out A Culinary Journey, in which Le Cordon Bleu-trained chefs show of their skills with exceptional dishes from around the world.
These technique videos produced by Le Cordon Bleu offer a taste of what you can learn from a Le Cordon Bleu programme and will help you to elevate your cooking techniques at home. These video tutorials will help you get the most from the Le Cordon Bleu at Home series of cookbooks now available on ckbk.