New Korean Templestay Award for plant-based students
Le Cordon Bleu London is delighted to announce the winner of the inaugural Templestay Award: a week-long culinary immersion into the heart of South Korean ...
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!
Le Cordon Bleu London is delighted to announce the winner of the inaugural Templestay Award: a week-long culinary immersion into the heart of South Korean ...
Le Cordon Bleu London is thrilled to have been shortlisted for the Food and Travel Reader Awards. Food and Travel is the world's leading gastronomic travel ...
A bright and refreshing summer salad featuring a blend of citrus fruit, blackberries, and fresh mint, all tossed in a honey-lime glaze. This citrus salad ...
Le Cordon Bleu London is pleased to announce the launch of this year’s Kimchi Cook Off competition in partnership with Association Mes Amis (AMA) and global ...
Le Cordon Bleu London are delighted to announce the Le Cordon Bleu Scholarship 2026 Finalists.
Juliana Gueiros, a 2013 Le Cordon Bleu Paris Grand Diplôme® graduate, has built a career that has taken her well beyond the traditional restaurant path. After ...
What makes Le Cordon Bleu New Zealand's Wellington campus right for you.
Le Cordon Bleu Dusit is proud to announce that we have once again been nominated for Asia's Best Culinary Training Institution 2026
To mark the presentation of Le Cordon Bleu Peru’s new Boulangerie Diploma, Chef Frédéric Hoël travelled to Lima to share his expertise and knowhow of French ...
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