Wagner Rusca : the taste of a new beginning
Wagner Rusca, a 2025 Cuisine Diploma with honours graduate of Le Cordon Bleu Paris, has recently opened SAU Taberna entre Aguas in Madrid, where his ...
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.
Read more
Wagner Rusca, a 2025 Cuisine Diploma with honours graduate of Le Cordon Bleu Paris, has recently opened SAU Taberna entre Aguas in Madrid, where his ...
Curious about a career in culinary arts or looking to upgrade your skills? Don’t miss our upcoming Open Day on 27 June!
Passionate about plant-based culinary arts and modern food innovation? Our Diploma in Plant-Based Culinary Arts programmes offers aspiring chefs and food ...
There’s something powerful about a first impression – especially when it quietly shapes the course of your future. For alumna Ketaki Kelkar, that moment came ...
Each year, Le Cordon Bleu Melbourne brings a touch of creativity and indulgence to the Easter season through its ongoing partnership with Hyatt Place Melbourne ...
Our short courses across Adelaide, Sydney and Melbourne are in full swing and selling out quickly. Here’s what’s coming up at a campus near ...
Our Brasserie Training Restaurant is a crucial step in our students’ education; where the culmination of their current progress meets the high-pressure reality ...
Le Cordon Bleu Dusit has been awarded the Prix du Rayonnement Gastronomique (Gastronomy Category)
The Future Young Talents Scholarship 2026 at Le Cordon Bleu Paris offers passionate food lovers the chance to showcase their potential through an exceptional ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.