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!
Our Superior Pastry students put on Tokyo’s very first Salon de Pâtisserie event last month, unveiling a dazzling spread of mini cakes, chocolate bonbons, and ...
April 2019 – Le Cordon Bleu and the University Ateneo de Manila partner to make a unique contribution to the local tourism and hospitality industry
Le Cordon Bleu Advanced Studies in Taste (HEG) program focuses on the various aspects of food and taste. To better understand this unique program, which will ...
The world-famous chef, known for is roles as Head Chef & Owner at Pujol & Cosme, paid a visit to Le Cordon Bleu for a Q & A and book signing for his cookbook Tu ...
Chef and culinary concepts creator, Bogdan Alexandrescu attended the HEG programme in 2018. He explains how his work benefited from it.
Culinary Demonstration by Chef Matthew Hodgett
Our new 1 day short course, Introduction to Cooking Sous-vide is perfect for anyone who is new to sous-vide cooking and is eager to learn this technique which ...
Le Cordon Bleu will be launching a 100% Plant-Based programme. The Diploma in Plant-Based Culinary Arts is designed to provide students with a sophisticated ...
You are invited to an exceptional Culinary Demonstration with chef Matthew Hodgett! We have separate events running in April and May 2019. Please see the ...
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