On October 2012, Le Cordon Bleu Paris prepared an exceptional dinner to present Note by Note cuisine concept to Hautes Etudes du Goût program students (HEG, Université de Reims Champagne Ardennes), in the presence of Hervé This, the physical-chemist and the co-creator of molecular gastronomy.
Le Cordon Bleu London welcomed Japanese chef Machiko Chiba to the London institute for a demonstration of ‘wagashi’ recipes - traditional Japanese confectionery.
Le Cordon Bleu is proud to announce that Wei Han, a graduate from Le Cordon Bleu Paris campus, has been crowned the first MasterChef winner in China.
Prepare today for a life-changing opportunity worth over £30,000 studying for Le Cordon Bleu’s Grand Diplôme in London; all you need is passion – we’ll teach you the rest!
The Le Cordon Bleu´s acknowledged methodology of teaching fundamental techniques of international cuisine is now applied to the traditional, product-rich, multi-faceted, internationally acclaimed Spanish Cuisine.
This event will be the opportunity for you to meet with Le Cordon Bleu team, and learn more about our programs, admission procedures, as well as professional opportunities.
Le Cordon Bleu Dusit organized a special cooking demonstration for “Bangkok Breast Cancer Support Group” (BBCS)
The Adelaide Review welcomed Le Cordon Bleu Australia back as a Major Partner for The Hot 100 Wine Magazine 2012-2013. The magazine was launched this month at a cocktail event held at the Richmond Hotel in Adelaide, where the top ten of the 100 wines were announced. President of Le Cordon Bleu International, Monsieur Andre Cointreau was an honoured guest at this event during his visit to Adelaide.
The global Dilmah Real High Tea Challenge completed the Australian leg of the competition with announcements made at a ‘Chart-tea’ event in Sydney recently.