Özyeğin University and Le Cordon Bleu, the renowned international culinary arts institution, will sign an agreement today to seal the partnership between the two institutions.
Le Cordon Bleu London hosted a presentation and demonstration of the Hautes Etudes du Goût (HEG) (Advanced Studies in Taste), a multi-discipline programme which encompasses the numerous facettes of gastronomy.
Chef Andre’s experience includes working in restaurants, casinos, hotels, pâtisserie production facilities, and now teaching. He has lived and worked in Japan, the United Kingdom, Switzerland and Australia. He has recently been team captain for Team Pastry Australia which won the Asian Pastry Cup in Singapore in 2012.
A Gala Dinner was organised for the first time by Le Cordon Bleu in the city of Chongqing, China. In partnership with the Sheraton Hotel, the dinner honored French Cuisine with an exceptional tasting menu designed and prepared by Chef Eric Bediat, a Le Cordon Bleu London teaching chef.
The rooftop herb garden at the top of our Bloomsbury campus has provided the first herbs for use within the institute.
Le Cordon Bleu Paris welcomed the new Alliance française directors. The evening included a culinary demonstration by Chef Philippe Clergue and Chef Nicolas Jordan and provided an opportunity to discuss future projects.
Exceptional Sale for all food enthusiasts, on Thuesday July 24th, at Le Cordon Bleu Paris School
Les Hautes Etudes du Goût (HEG) (Advanced studies in taste) is a two-week intensive and multidisciplinary university programme delivered by Le Cordon Bleu Paris in partnership with the University of Reims.
Le Cordon Bleu London celebrates Le Grand Diplôme and Superior Certificate graduates
The presence of André Cointreau, president of the Le Cordon Bleu group,gave the graduation a very special touch. The renowned chef Diego Guerrero, chef of Club Allard and owner of two Michelin Stars, sponsored a new class of Le Cordon Bleu Madrid, in the last award.