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Japanese Cuisine Bursary Programme
Human Resource Development for Japanese Cuisine/Food Culture Official project run by Ministry of Agriculture, Forestry and Fisheries of Japan (funding application in-progress)
Against the backdrop of the beloved castle town of Inuyama City in Aichi, Pâtisserie La Mieux is a renovated heritage home that boasts a loyal base of regulars, local...
In this new series of videos, our Chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the world...
Apply early to receive the special class designed to enhance your skills other than the classic cycle courses.
We are happy to announce our presence at the World Hospitality and Food Service event (SIRHA). The international fair takes place in Lyon (France) between January...
A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.
Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.
To celebrate Thanksgiving, Le Cordon Bleu Chefs suggest this elegant soup with autumn notes to ease into winter.
Le Cordon Bleu partners with the University of Fortaleza and Anima Educação to launch new undergraduate and postgraduate programmes in gastronomy, hospitality, wine...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the inauguration of its new campus on Monday 10 October,...
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