Mary Berry was born in Bath and when she finished college she wanted to register at Le Cordon Bleu. She developed a passion for cooking from her mother. It wasn’t until 7 years later that her boss sponsored her to join Le Cordon Bleu.
Le Cordon Bleu London celebrates Le Grand Diplôme and Superior Certificate graduates at the Landmark Hotel
Le Cordon Bleu invites you to an exceptional Sale, on Thursday October 11th, at Le Cordon Bleu Paris School. During one day, save up to 30 % on la boutique products.
David Muñoz, renowned Chef of the Spanish restaurant Diverxo, has been the sponsor of a new class of Le Cordon Bleu Madrid, during the last award ceremony of the Cuisine and Pâtisserie Diplomas and the Grand Diplôme®.
When you meet William Ng, it is clear from his enthusiasm that he is committed to succeeding in the hospitality industry. His personal expectations are high as he constantly strives for improvement and to be of influence.
Reflecting ongoing changes in the world of food and wine business over recent years, two new specialisations in Food Entrepreneurship and Wine Entrepreneurship are now available and will kick-off in early 2013. Using Northern Adelaide Institute of TAFE’s excellent facilities for wine-making and bottling, brewing, cheese-making, bread-making, small goods and confectionery, these new degrees are all about boutique and entrepreneurial small business.
Le Cordon Bleu’s Chef Gilles Company and institute representatives will visit Moscow this September for the 2012 PIR Hospitality Industry Trade Fair
In September 2012, four Cuisine students from Le Cordon Bleu Australia entered the open class of the culinary competition at the Fine Food Fair in Melbourne. They were supported by Head Teacher Chef Karen Doyle from Le Cordon Bleu Sydney.
Le Cordon Bleu London’s highly trusted sponsor status continues to provide culinary and hospitality education opportunities for a global audience.