Get the Scoop: A Day in the Life of a Head Ice Cream Maker
Le Cordon Bleu Brisbane alumna, Amy Todesco, has given us the ‘scoop’ on what it’s like to be a Head Ice Cream Maker in Canada. Read about Amy’s journey from ...
Season's Greetings!
André Cointreau, Le Cordon Bleu President, and Le Cordon Bleu team send their warmest wishes for the 2025 festive season.
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Le Cordon Bleu Brisbane alumna, Amy Todesco, has given us the ‘scoop’ on what it’s like to be a Head Ice Cream Maker in Canada. Read about Amy’s journey from ...
Le Cordon Bleu London were delighted to celebrate the graduation of Diploma in Plant-Based Culinary Arts students in term 3, October 2021. In an intimate ...
Celebrating some of Le Cordon Bleu's international alumni achievements in 2021.
Food Review of Petit Bites Patisserie’s High Tea Set in Kuala Lumpur (Malaysia) - by Food Writing Essentials participant, Ian Poh Jin Tze
Get into the Halloween ‘spirit’ and create this fun, sweet recipe for Pumpkin & Toasted Pepita Ice Cream Sandwiches using the leftovers from your ...
Le Cordon Bleu graduate and British baking icon Mary Berry has been made a dame for services to culinary arts. Following the announcement in October 2020, Dame ...
Whether you are an emerging food writer or a seasoned restaurant critic, it can be easy to fall back on food writing faux paus which make your readers cringe. ...
Following her being named the World's Best Female Chef by the World's 50 Best Restaurants, we spoke to alumna Pía León about winning the title, Peruvian cuisine ...
We caught up with former Le Cordon Bleu London student Dee Mehta, who graduated with our Diploma in Plant-Based Culinary Arts
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