From March to April, Le Cordon Bleu São Paulo offers full programs, short courses, and a plant-based dinner blending haute cuisine and sensory experience.
The Le Cordon Bleu Brazil campus in São Paulo will be buzzing with activity. Known for its excellence and French culinary tradition, the Institute launches new classes for its professional training programs, hosts short courses for enthusiasts and professionals, and presents an exclusive plant-based fine dining event.
Professional training programs
The highlight is the Diplôme CordonTec, a complete technical course combining theory, practical training, and internship experience. This program prepares students for excellence in professional and fine dining kitchens. Classes run from March 23, 2026, to January 29, 2027, Monday to Friday, 7 a.m.–11 a.m.
Two foundational certificates also open new sessions: the Basic Cuisine Certificate (April 13–June 29) and the Basic Pâtisserie Certificate (April 14–June 24). Both introduce students to classic French cooking and pastry techniques that form the backbone of culinary mastery.
Short Courses: practical and creative learning
The Short Courses provide immersive, short-term experiences for those seeking to enhance specific skills or simply live the Le Cordon Bleu learning atmosphere. With small groups and hands-on sessions, they are suitable for both professionals and passionate food lovers.
Highlights include Italian Breads (March 14 or April 11), Petit Fours Sucrés (March 20), The Secrets of Éclairs (March 21), and Tarts and Quiches Workshop (March 28 or April 7).
Cuisine du Village – Plant-Based Dinner
Closing April with innovation and flavor, the Cuisine du Village – Plant-Based Dinner invites guests to immerse themselves in a creative and sustainable experience. On April 30, 2026, at 7 p.m., chefs from the Institute will present a fully plant-based menu designed to delight the senses and showcase the artistry of modern cuisine.
“Each dish embodies Le Cordon Bleu’s philosophy: respecting ingredients and transforming technique into art at the table.”
Address: R. Natingui, 862, 1st floor – Vila Madalena, São Paulo (SP).
More information: https://www.cordonbleu.edu/sao-paulo/en
Photo: Gustavo Ferreira
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