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.
The finalist for the prestigious Restaurant and Catering SA (RCSA) Awards for Excellence 2011 were announced earlier this month. Amongst the categories such as Contemporary Australian, European, Indian, New, Apprentice Chef and Chef, was Best Employee. Of the four people nominated in the Best Employee category, two were Le Cordon Bleu students.
Fresh from his win at the Asia Pastry Cup 2012 Team Pastry Australia captain and Le Cordon Bleu Sydney head culinary teacher Andre Sanderson shared the secrets of using silicone moulds with baking industry publication, Australian Baking Business.
On June 24 2012, the association Handicap & Libertés organized a day of solidarity in the prestigious Maison de l'Amérique Latine.
Le Cordon Bleu London travelled to the coastal city of Split, south Croatia, to hold a four-day professional training course at the Oliva Allegra Culinary Arts centre.
Le Cordon Bleu London has undergone a review for educational oversight by the Quality Assurance Agency for Higher Education (QAA) and has received its final report
Shanghai, June 12 – 14, 2012 : Le Cordon Bleu, the world renowned school for culinary arts, management and gastronomy, will be participating to the SIRHA Shanghai at Pudong Expo from 12th June – 14th June, 2012.