2nd Le Cordon Bleu Ateneo de Manila Diploma Graduation
Le Cordon Bleu Ateneo congratulates the members of Batch 2 of Diplome in Cuisine Program for completing their rigorous culinary training and for passing the ...
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The Many Flavours of Le Cordon Bleu
There is always something happening at Le Cordon Bleu. From student competitions to major festivals, we will bring you the latest news, videos and events from around the world.
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Le Cordon Bleu Ateneo congratulates the members of Batch 2 of Diplome in Cuisine Program for completing their rigorous culinary training and for passing the ...
Le Cordon Blue Ateneo de Manila students explore Mexican influences on Filipino food in the Manila-Mexico Dinner in Contrast
Chef Rebecca Disini, Le Cordon Bleu Ateneo de Manila's Commencement Speaker at the 1st Recognition Program on September 10, 2022. Chef Rebecca Disini is ...
A scrumptious mix of sugary flavors, the Panna Cotta has its origins from Italy. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...
The riz au lait is made by slowly cooking rice with milk and sugar. Due to the scarcity of rice and sugar in the 14th Century, it was served only to society's ...
Le Cordon Bleu Ateneo de Manila held the first day of classes for the pioneer batch of its Diplome de Cuisine (Cuisine Diploma) program last January 8, 2020, in ...
While celebrating 125 years of excellence in teaching around the world, Le Cordon Bleu is launching two global competitions dedicated to aspiring culinary ...
Sign up for the book launch and culinary demonstration of Chef Marcia Öchsner on Monday, September 16, 2019, 5:00 pm to 7:00 pm at the campus of Le Cordon ...
Le Cordon Bleu Ateneo de Manila Institute (LCBA) opens its doors
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