Le Cordon Bleu New Zealand Graduation
The Le Cordon Bleu New Zealand term two graduation celebrated the success of both March and July graduates after being unable to run the term one graduation as ...
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!
The Le Cordon Bleu New Zealand term two graduation celebrated the success of both March and July graduates after being unable to run the term one graduation as ...
Summer has arrived and what could be more fitting than a dessert bursting with lemon cream and red berries, nestled inside of a light choux pastry. The ...
Our students have been itching to get back into their chef whites, having postponed their studies during lockdown.
When there is an abundance of fresh cherries we know summer is in full swing. Gentle poaching in merlot and arranging the fruit on top of an almond cream base ...
Market Visit is an activity in the Professional Thai Cuisine programme. By taking the students to visit the local markets, this will allow the students to learn ...
The riz au lait is made by slowly cooking rice with milk and sugar. Due to the scarcity of rice and sugar in the 14th Century, it was served only to society's ...
With fresh ingredients this seasonal recipe is as simple to make as it is delicious.
Discover the video of the pedagogical project Europain Lab 2020, an inspirational boulangerie concept created by Le Cordon Bleu students and boulangerie Chefs
Le Cordon Bleu London is pleased to announce that it will be reopening on Monday 6th July 2020. This is following the closure as part of the UK governments ...
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