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.
Both authors of recently launch recipe book “A touch of French” had the opportunity to share with members of the public at several autograph sessions held in ...
Le Cordon Bleu partners with the University of Fortaleza and Anima Educação to launch new undergraduate and postgraduate programmes in gastronomy, hospitality, ...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the inauguration of its new campus on Monday 10 ...
Le Cordon Bleu Dusit were honored to co-organize the insect seminar and the culinary experience conference; “The chef and the bug: Talking about insects. Then ...
Our 2 most Luminous Alumni Won Big awards at the recent MIGF event !!!
From 24 to 28 October 2016, Pastry Chef Jean Barcha, winner of the 2016 Horeca Beirut competition accompanied the Le Cordon Bleu Chefs here. While here, we ...
Le Cordon Bleu Ottawa Pastry Chef instructor, Nicolas Jordan, MOF (Meilleur Ouvrier de France) - featured a pastry and bouchees demo with the world chocolate ...
We recently had the pleasure of welcoming Rakesh Nair, head chef at the highly acclaimed Indian restaurant, The Cinnamon Club, to Le Cordon Bleu London for an ...
Le Cordon Bleu, the Leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its yearly series of conferences on ...
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