We aimed to promote the authentic Thai cuisine and a range of culinary workshops and so much fun activities throughout the 4-day event.
Our alumni, Naruemon Chitmonkongsuk, shares her success stories as a director of Chez Charlie restaurant, a homemade style French restaurant where many French ...
Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.
In the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le ...
Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an ...
Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.
The graduation ceremony for our first term was held on 23 March 2017 at Dusit Thani Hotel.
Le Cordon Bleu Dusit Culinary School was honored to have a visit of MOF Chef – Chef Yann Brys shared his expertise in preparing and baking pastry recipes for ...
Le Cordon Bleu Dusit welcomed Ms.Delphine Waller, School Director and Project Manager - the Hospitality and Catering Centre (HCTC) in Mae Sot on her school ...
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