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!
For the second year running, as part of World Egg Day which will take place on 10 October 2020, the Château du Clos de Vougeot is launching world egg en ...
The National Chef of the Year 2021 contest took place at Le Cordon Bleu in September, with footage of the final streamed live as part of Hospitality Week, with ...
With the Fall 2020 term starting, our boulangerie students will be using a custom-made Bongard oven, one of a kind special equipment, to make delicious bakery ...
This Plant-Based Culinary Arts course is designed to provide students with a comprehensive focus on satisfying, delicious and nutritious cuisines from across ...
(COVID 19) Check out the new Le Cordon Bleu São Paulo Unit reopening protocol.
In this current climate, many are unsure how to choose a study program, or even which career path to follow. As a leading voice in culinary arts and hospitality ...
Le Cordon Bleu Australia invites you to attend our Industry Voices Webinar Series 2020 featuring thought-provoking discussions with an expert panel about the ...
Professor Alan Bowen-James (Executive Dean, Le Cordon Bleu Australia) addresses key questions from hospitality professionals, career changers and school leavers ...
Alumni Paulo Munhoz Treml shares details about his work experience, moving to France without speaking any French, working with renowned Chef Pierre Gagnaire and ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.
