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!
Last March, our Advanced Bakery students organized yet another successful Bread Buffet (Pain Buffet). Bread Buffets are special events where Bakery students put ...
On Thursday 23rd March, we had the pleasure of welcoming the 18 finalists of the Nestlé Professional Toque d’Or competition to Le Cordon Bleu London, to take ...
Head Chef de Patisserie of Le Cordon Bleu New Zealand explains the art of sugar sculpting. Discover the story behind his most recent sugar sculpture.
The educational initiative of ENGIE group, "J’apprends l’Energie", awarded the winners of the "Une Toque à la Cantoche" competition at the Bastille Opera House ...
Le Cordon Bleu is proud to be a major sponsor of the Jeunes Chefs Rôtisseurs Competition 2017. International gastronomic association, La Chaîne des Rôtisseurs ...
Le Cordon Bleu was delighted to sponsor Le Cordon Bleu Paris alumnus and Malaysian celebrity chef Dato Fazley Yaakob for a series of masterclasses in May. Le ...
Le Cordon Bleu New Zealand Chef De Cuisine, Francis Motta won coveted 2017 Chef of The Capital award! Along with him, 5 other Le Cordon Bleu students achieved ...
Twenty-two teachers and career advisors from local high schools enjoyed an exclusive experiential journey through the senses at Le Cordon Bleu’s Gastronomic ...
Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
