Finding Your Culinary Sanctuary
What makes Le Cordon Bleu New Zealand's Wellington campus right for you.
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 Ateneo de Manila, Ground Floor George SK Ty Learning Innovation Wing, Arete, Ateneo de Manila University, Katipunan Avenue, Loyola Heights, QC. During the launch, you will also see a demonstration class with a tasting of a recipe from the book as well as a tour of the Institute.
What makes Le Cordon Bleu New Zealand's Wellington campus right for you.
Open House -Four Hands Experience: Diploma in Plant-Based Culinary Arts (French & Thai Cuisine)
Le Cordon Bleu Dusit is proud to announce that we have once again been nominated for Asia's Best Culinary Training Institution 2026
On the 24th of July Le Cordon Bleu New Zealand, in collaboration with the Spanish Embassy and Casa Paella, hosted a paella masterclass for our students and ...
To mark the presentation of Le Cordon Bleu Peru’s new Boulangerie Diploma, Chef Frédéric Hoël travelled to Lima to share his expertise and knowhow of French ...
Learning the techniques is an essential first step. Putting them into practice every day takes the experience even further. With the Internship Pathway, ...
Le Cordon Bleu with Phaidon announce the publication of Le Cordon Bleu Culinary Arts School, an exceptional seven-volume collection that brings the expertise of ...
Le Cordon Bleu Launches Landmark Seven-Volume Culinary Encyclopaedia with Phaidon
Made from fresh summer raspberries, this vibrantly-coloured raspberry sorbet is the ideal dessert for days when it's too hot to turn on the oven.
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