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.
We are 10 years old!!! We opened our doors to deliver our first cuisine programme on 16 January 2012 to 9 students and a year later in April 2013 the Pastry ...
For the very first time we have organized our graduating Diplôme de Cuisine students to present a 3-course meal dinner to the public
Meet Simran Ahluwalia, third year Bachelor of Culinary Arts & Business degree student at Le Cordon Bleu New Zealand.
In a context of constant change, Louise wanted to better understand the aspects that gastronomy covers. As a writer and working in the hospitality industry, she ...
The event aims to inspire and provide the opportunity to promote Thai cuisine and LCBD’s Professional Thai Cuisine Programme to international students and Thai ...
Since graduating from Le Cordon Bleu Australia with a Bachelor of Business in International Restaurant Management, Kheifer Kay Ava Rey has taken the hotel world ...
Tania Cuevas, originally from Mexico, has been passionate about gastronomy since she was very young. She started cooking to offer revised Mexican cuisine from ...
When choosing where to study, it’s important to do your research on what each campus offers and how your chosen state suits your lifestyle. Le Cordon Bleu ...
There is nothing better than enjoying slow-cooked lamb shanks drowned in a rich, red wine jus on a cold winter’s night. In celebration of National Red Wine Day ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
