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.
Join us for an exclusive event celebrating the launch of our highly anticipated Plant-Based Culinary Programme at Le Cordon Bleu Dusit.
Meet Daeun Kang - a proud graduate of Le Cordon Bleu Australia - who is now the head chef at Sydney's Japanese-French fine dining restaurant, Oborozuki.
As a new year sets in, Le Cordon Bleu Australia is excited to welcome new and continuing cohorts to its campuses in Melbourne, Sydney, Adelaide and Brisbane. In ...
Celebrate the season of prosperity with our Golden Pineapple Vanilla Cake! A perfect blend of rich vanilla and sweet pineapple, this cake symbolizes abundance ...
In celebration of International Women’s Day on 8th March, Le Cordon Bleu London and Cord restaurant have come together to provide a series of exciting events ...
On 22nd January Le Cordon Bleu London will host a guest chef demonstration, featuring Javier Duarte, Executive Chef at Alexander & Bjorck, a premier luxury ...
A romantic feast at Hôtel de la Marine with the Valentine's Day menu.
As part of our anniversary celebrations taking place in London, we have designed a series of short courses which celebrate both classic French techniques and ...
The graduation ceremony for our pastry and bakery students took place on December 20. Congratulations to all graduates on their well-deserved success!
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