A culinary enthusiast takes us through his journey at our Easter Chocolate Egg Workshop, where he created stunning edible works of art.
Thursday 24th March saw our first Culinary graduation for 2016. 28 students successfully completed their basic Cuisine and Patisserie course, 39 students ...
In partnership with Sun Education, Le Cordon Bleu Indonesia recently organised and hosted a culinary festival on the 12 - 13 March, 2016. This event was held to ...
Le Cordon Bleu New Zealand chef Francis Motta got behind the French government’s Goût de France promotion on March 21, appearing at the International departures ...
To celebrate the international Women's Day, discover Le Cordon Bleu successful alumni around the world... #IWD2016
In this salad the chicken thighs are marinated, confit in duck fat. Producing a moist and tender texture full of flavour.
Le Cordon Bleu New Zealand, had the honor and pleasure of hosting the winning chefs of Global Gourmet 2015 “Chef par Excellence”.
December 17th saw our final and by far biggest graduation ceremony for 2015. Over 230 students, guests and family members joined us for a few hours of ...
Highly skilled lecturers from Le Cordon Bleu will deliver the two degree programs from the vibrant Perth Campus located in the centre of the cultural area of ...
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