Le Cordon Bleu’s Ganesh Iyer is the runner up for the Best Chocolate Dessert in the Mitchelton Wines & Callebaut Competition as part of the inaugural Mitchelton ...

This summery dessert contrasts the heat of the barbecued pineapple, heightened by spices, with the sweet, cool and nutty kulfi.

We are excited to announce Chef Nicolas Jordan has joined Le Cordon Bleu Ottawa Culinary Arts Institute’s team of Pastry Chef Instructors. Under his guidance, ...

Monday, November 30, 2015 – More than 200 guests gathered at the official inauguration ceremony of Le Cordon Bleu Shanghai Culinary Arts Academy, presided by ...