Diplome de Patisserie student from Thailand tells us about her experience studying at Le Cordon Bleu New Zealand.

Head Chef de Patisserie of Le Cordon Bleu New Zealand explains the art of sugar sculpting. Discover the story behind his most recent sugar sculpture.

Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an animated...

In the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le Cordon...

Le Cordon Bleu New Zealand Chef De Cuisine, Francis Motta won coveted 2017 Chef of The Capital award! Along with him, 5 other Le Cordon Bleu students achieved Gold...

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.

Opening soon to new students and foodies, Le Cordon Bleu will locate in brand new hotel BURJ on BAY®, at Tabarja – Kfaryassine, North of Beirut.

Our Chefs are sharing another technique with you - how to fold puff pastry with a single turn. Puff pastry is a versatile product, that once mastered can open up...

Le Cordon Bleu institute celebrates the end of French Language and Francophonie Week and, for the first time, welcomes H.E Mrs. Michaëlle Jean, General Secretary...