Le Cordon Bleu Madrid receives the prize for “Training in Haute Cuisine” from La Razón
Le Cordon Bleu Madrid, the haute cuisine school of the Francisco de Vitoria University (UFV), has received the prize for "Training in haute cuisine" in the ...
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The Many Flavours of Le Cordon Bleu
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Le Cordon Bleu Madrid, the haute cuisine school of the Francisco de Vitoria University (UFV), has received the prize for "Training in haute cuisine" in the ...
Madrid, September 14, 2018 : Le Cordon Bleu, the leading Global Network of Culinary arts and Hospitality Management Institutes, in partnership with the ...
Le Cordon Bleu and Electrolux shape the future of cooking habits in long-term partership
Le Cordon Bleu Paris, the leading Global Network of Culinary Arts and Hospitality Management Institutes, was awarded the prestigious Excellence Française Trophy ...
Come and talk to our staff about Le Cordon Bleu Culinary Arts, Hospitality Management and Gastronomy programs on 7th April 2018.
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its participation at Europain from 3 ...
Kneading is very important to distribute the yeast and allow gluten to develop. Watch this short video to understand the baking technique.
International Chefs Day, held on the 20th October, marks a special occasion to salute the gastronomy professionals who have made contributions to develop and ...
Le Cordon Bleu will be at the Frankfurt Book Fair, from 11th to 15th October 2017. The Le Cordon Bleu booth is located in the Gourmet Gallery (Hall 3.1) Stand ...
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 ...
Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...
Le Cordon Bleu Madrid has recently received from the hands of the Spanish Federation of Hospitality and Catering (FEHR) the recognition that makes it a member ...
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