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Master of Food and Food Cultures with the University Paris-Sorbonne IV
“Food and food cultures” is a professional master’s program which aims to answer today’s demand.
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Participant LE CORDON BLEU MEXICO
Le Cordon Bleu Mexico and Northern Anahuac University hosted "MÉXICO COCINA ABIERTA 2010", a conference dedicated to Aztec and Mexican cuisines. A roster of nationally and internationally renowned chefs led panel discussions, culinary demonstrations and workshops for the public to explore the history and flavors of Mexican cuisine.
>See images from the conference...
May 20, 2010
Le Cordon Bleu Ottawa Pastry Student wins a Gold medal at Skills Ontario
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Language of cuisine honored
Monsieur André Cointreau, President of Le Cordon Bleu also participated in this conference and shared his opinions on the theme "What language, what culture, in a world of digital entertainment?"
>Find out...
Welcome to the Alumni Community
This is a restricted area for Le Cordon Bleu Alumni only. Members of the Alumni have access to career opportunities and the alumni directory. Alumni also have the ability to post resumes and more. If you are an alumnus of Le Cordon Bleu and would like to apply for membership to this online resource, please click Create Membership below.
If you are experiencing technical difficulties, please contact us at webmaster@cordonbleu.edu.
Campus Spotlights
August 30 - October 1, 2010
Le Cordon Bleu Ottawa is offering the Basic Cuisine or Pâtisserie course in just 5 weeks instead of 11 weeks. Register Today.
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Campus Spotlights
02/07/2010
Le Cordon Bleu London is pleased to announce the recent accreditation of its culinary arts programmes on the UK National Qualification framework with the NCFE, here in the UK.
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Recipe Spotlights
Recipe
An excellent salad for an early summer barbecue party. The distinctive flavour of Japanese wasabi, which is usually served with sushi and sashimi, goes particularly well with barbecued fish.
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