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. 
Le Cordon Bleu Dusit was delighted to organize its first Graduation Ceremony of the Year 2022 for the graduates from Term February 2021 and November 2021 at ...
Le Cordon Bleu London extends its huge congratulations to William Porter, winner of the MSc Culinary Innovation Management Prize. The award was announced at the ...
Did you know that a Paris-Brest could be a healthy dessert? In the face of increasing demand for healthy pastries, Le Cordon Bleu Paris has developed a unique ...
Simran Savlani, graduated with a Diploma in Culinary Management in 2017. While she had always dreamed of opening her own restaurant in China, the health crisis ...
On Monday April 25th, Jeunes Restaurateurs d’Europe (JRE), an association of young restaurateurs and chefs, organized an “Inverted cooking contest” at the ...
Innovation is widely recognised by the business community as a key source of success. It is generally understood as the creation of new resources or the ...
Gēn 根 was placed in the Top 100 of Asia’s Best Restaurants 2021 and is owned by Le Cordon Bleu Sydney Alumni, Johnson Wong. Discover how Chef Johnson has ...
This elegant duck dish created by Le Cordon Bleu master chefs is the perfect main for a warm spring evening.
In this interview we caught up with former Le Cordon Bleu London student Tara Honeywell, who graduated with our Culinary Industry Management BBA.
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