Thomson & Scott searches out beautifully crafted wines and champagnes for those who want to drink something rare and delicious but designed and delivered with a new, young and vibrant approach to wine.
Le Cordon Bleu – one of the world’s largest provider of culinary education – has now officially linked arms with the National Kaohsiung University of Hospitality and Tourism (NKUHT) to deliver Le Cordon Bleu’s internationally famous programs in Taiwan.
British newspaper discusses the Grand Diplôme, careers and the UK Scholarship Award with students, alumni and representatives of Le Cordon Bleu.
On October 2012, Le Cordon Bleu Paris prepared an exceptional dinner to present Note by Note cuisine concept to Hautes Etudes du Goût program students (HEG, Université de Reims Champagne Ardennes), in the presence of Hervé This, the physical-chemist and the co-creator of molecular gastronomy.
Le Cordon Bleu London welcomed Japanese chef Machiko Chiba to the London institute for a demonstration of ‘wagashi’ recipes - traditional Japanese confectionery.
Le Cordon Bleu is proud to announce that Wei Han, a graduate from Le Cordon Bleu Paris campus, has been crowned the first MasterChef winner in China.
Prepare today for a life-changing opportunity worth over £30,000 studying for Le Cordon Bleu’s Grand Diplôme in London; all you need is passion – we’ll teach you the rest!
The Le Cordon Bleu´s acknowledged methodology of teaching fundamental techniques of international cuisine is now applied to the traditional, product-rich, multi-faceted, internationally acclaimed Spanish Cuisine.
This event will be the opportunity for you to meet with Le Cordon Bleu team, and learn more about our programs, admission procedures, as well as professional opportunities.