
Celebrating Our Proud Alumni - Chef Pichaya ‘Pam’ Soontornyanakij
Celebrating Our Proud Alumni - Chef Pichaya ‘Pam’ Soontornyanakij
Create, practice and manage a world-class culinary business in a globally competitive environment. These innovative programs focus on developing knowledge and appreciation of fine food and wine in a ‘farm to plate’ context, and how this is successfully applied in a range of business oriented culinary settings.
My time at Le Cordon Bleu New Zealand helped prepare me for the industry, not only in necessary foundational skills, but also in the ability to transform ingredients. Le Cordon Bleu New Zealand was such a positive growth experience for me, and I definitely miss the camaraderie among students, staff, and faculty. The encouraging yet honest criticism by the Chefs prepares students for the field in which every customer becomes a critic, and there is always room to improve. Emily Novak, Food Scientist, Ferrara Candy
Le Cordon Bleu empowered me with the exact skillset to progress under pressure as a culinary professional.
As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.
Celebrating Our Proud Alumni - Chef Pichaya ‘Pam’ Soontornyanakij
Le Cordon Bleu London are delighted to announce the Le Cordon Bleu Scholarship 2025 Finalists.
We’re bringing a taste of Le Cordon Bleu Malaysia to Singapore! Join us for an exclusive culinary workshop and live cooking demonstration with Chef Stéphane ...
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