Meet Grand Diplôme® student Lorena Salinas Chirinos
Grand Diplôme® student Lorena Salinas Chirinos tells us how she found the transition from workplace to kitchen after an established career.
Le Cordon Bleu London is pleased to announce the launch its new Diploma in Pâtisserie Innovation. This exciting programme is designed for experienced pastry chefs and students to further their studies in the art of pâtisserie with an emphasis on health.
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Grand Diplôme® student Lorena Salinas Chirinos tells us how she found the transition from workplace to kitchen after an established career.
Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.
To celebrate British Tomato week, Le Cordon Bleu London and Great British Chefs held a demonstration and workshop with the help of the Tomato Growers’ ...
This recipe uses tomato juice within the bread as well as tomatoes on top of the bread to create distinctively golden dough. The addition of garlic, red onion, ...
These delicate biscuits use a mixture of glacé fruit and nuts in a sweet honey caramel, generously coated in bitter dark chocolate.
Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.
We hosted an exclusive chocolate workshop and demonstration with London's top chocolatier Paul A. Young and Le Cordon Bleu London Master Chef Julie Walsh.
This week, we speak to Alice Audley who has given us her account of what it’s like to complete the intensive three week Summer Essentials course, which has been ...
Le Cordon Bleu, the internationally renowned provider of culinary and hospitality based education programs, has announced the latest addition to its global ...
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