
What’s Trending in Plant-Based Cuisine (2025)
What’s Trending in Plant-Based Cuisine (2025)
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It’s our birthday and we’re sharing our cake! Le Cordon Bleu turns 120 this year and we’re celebrating by sending out our celebration cakes to friends of Le Cordon Bleu and media.
Le Cordon Bleu Adelaide students making our 120th birthday cakes with Chef Jenni Key.
In the kitchen with Chef Jenni Key and students baking and decorating 120th birthday cakes for media and friends of Le Cordon Bleu.
Thank you everyone!
What’s Trending in Plant-Based Cuisine (2025)
The highly anticipated Victorian Trainee Patisserie Challenge returned to Melbourne in July, bringing together six teams from some of the state’s most respected ...
Our short courses across Adelaide, Sydney and Melbourne are in full swing and selling out quickly. Here’s what’s coming up at a campus near you!
As the owner of two Thai restaurants in Adelaide, Von Thai and Thai Room, Kyra Wang has successfully carved out unique spaces in the city’s competitive ...
Celebrating Our Proud Alumni - Chef Pichaya ‘Pam’ Soontornyanakij
Open House – Four Hands Experience: French & Thai Cuisine
Le Cordon Bleu London are delighted to announce the Le Cordon Bleu Scholarship 2025 Finalists.
On the occasion of Le Cordon Bleu’s 130th anniversary, we have the pleasure of speaking with Abbos, an alumnus whose journey reflects the excellence and ...
n conjunction with Le Cordon Bleu’s 130th anniversary, a series of exclusive dining events took place in Kuala Lumpur and Penang, honouring the legacy of ...
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