A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
Meet our representatives in Bangalore, Mumbai and Delhi for three exclusive Open Days.
After graduating from Le Cordon Bleu New Zealand in 2014, Eilish has worked at some of the top restaurants in Wellington, baked in both Denmark and Scotland, ...
Open Day Nepal
We were proud to be among the 355 students, faculty and industry members, and government representatives in attendance at the official opening ceremony of ...
Le Cordon Bleu Dusit was delighted to arrange an exclusive workshop entitled “The Purest Culinary Art Exclusive Italian Cuisine Workshop by S-Pure (Betagro)” ...
We were honored to have Chef Philippe Urraca - M.O.F Chef, Chef Ryuki Kawazaki, 2 Michelin Stars and Chef Arnaud Dunand Sauthier, 2 Michelin Stars shared their ...
Congratulations to all the students who graduated on 22nd June 2018. The pictures from the event held at The Hurlingham Club are available to view in our ...
Hospitality is a highly accessible industry, with plentiful jobs and many skills transferable from other careers. However, employers often lack the time and ...
In this interview with Neil Gow (Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate) he discusses how neurogastronomy and ...
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