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 Masters of Applied Hospitality Management (MAHM) is the answer to constant requests we have received from industry. To take our knowledge for the purpose of ...
Shanghai, April 19, 2024 – A century of craftsmanship, a fusion of East and West – Le Cordon Bleu, the world-renowned culinary institution, marked a historic ...
A special culinary journey unfolded at Le Cordon Bleu Ateneo de Manila (LCBA) during “From the Philippines to France: A Filipino-French Tasting Tour”—an event ...
A special dinner was prepared by the chefs and students of Le Cordon Bleu Ateneo de Manila, graciously hosted by Madame Marie Fontanel, Ambassador of France to ...
This month we get to know Simon Ming who studied an Advanced Diploma of Hospitality Management (Cuisine). Simon is now the proud owner and chef at ODÉ Bistro in ...
Le Cordon Bleu London were joined for a Guest Chef Demonstration with acclaimed food writer and chef Ursula Ferrigno.
Le Cordon Bleu is thrilled to celebrate an exciting new milestone – 11,000 alumni are now part of our Hosco community. This growing network is more than just a ...
Celebrate Easter and all things chocolate with this delectable Easter egg recipe, which is found in Le Cordon Bleu Confectionery School cookbook, along with ...
Le Cordon Bleu London recently hosted an Easter-themed launch event to celebrate the English language release of Le Cordon Bleu Confectionery School, the latest ...
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