David Muñoz, renowned Chef of the Spanish restaurant Diverxo, has been the sponsor of a new class of Le Cordon Bleu Madrid, during the last award ceremony of the Cuisine and Pâtisserie Diplomas and the Grand Diplôme®.
When you meet William Ng, it is clear from his enthusiasm that he is committed to succeeding in the hospitality industry. His personal expectations are high as he constantly strives for improvement and to be of influence.
Reflecting ongoing changes in the world of food and wine business over recent years, two new specialisations in Food Entrepreneurship and Wine Entrepreneurship are now available and will kick-off in early 2013. Using Northern Adelaide Institute of TAFE’s excellent facilities for wine-making and bottling, brewing, cheese-making, bread-making, small goods and confectionery, these new degrees are all about boutique and entrepreneurial small business.
Le Cordon Bleu’s Chef Gilles Company and institute representatives will visit Moscow this September for the 2012 PIR Hospitality Industry Trade Fair
In September 2012, four Cuisine students from Le Cordon Bleu Australia entered the open class of the culinary competition at the Fine Food Fair in Melbourne. They were supported by Head Teacher Chef Karen Doyle from Le Cordon Bleu Sydney.
Le Cordon Bleu London’s highly trusted sponsor status continues to provide culinary and hospitality education opportunities for a global audience.
A group of children with cancer present at a cooking class in which tested different desserts and received some gifts.
Our master chefs and pâtisserie students featured in an August issue of the magazine following a tutored tasting event at 15 Bloomsbury Square.
" The HEG program was an eye-opener for me, and extended well beyond the scope I imagined it would. While it is filled with extremely enjoyable and relevant events and excursions - not to mention an abundance of exquisite food experiences - make no mistake: it is an intensive and rigorous program that offers an array of diverse subjects and ideas all related to aspects of food and wine production in France..."
Le Cordon Bleu Paris welcomed Hervé This, French chemist and co-inventor of molecular gastronomy, as part of the Hautes Etudes du Goût program, for a conference on a new trend: Note by Note. During the conference, Chef Philippe Clergue (Chef Instructor, Le Cordon Bleu Paris) illustrated this new trend with a culinary demonstration.