Human Resource Development for Japanese Cuisine/Food Culture Official project run by Ministry of Agriculture, Forestry and Fisheries of Japan (funding application in-progress)
Thursday, July 20th, 2017 – Ritsumeikan University announced the opening of their College of Gastronomy Management along with their educational partnership with Le...
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and delicious....
Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to share...
Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish....
Last March, our Advanced Bakery students organized yet another successful Bread Buffet (Pain Buffet). Bread Buffets are special events where Bakery students put on...
Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an animated...
In the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le Cordon...
