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!
Tomohisa Hagimoto oversees commercial production and product development for Globridge ltd. inc., which produces and operates a series of dining establishments ...
- A chance to learn the know-hows of the world class Michelin 3 Star Chefs face to face - Showing the latest trend of world’s culinary, from seasonal ...
An intensive five-day Professional Food Writing Workshop & A creative two-day Food Photography and Styling Workshop
Le Cordon Bleu students had the opportunity to learn from industry’s best at two prestigious Tasting Australia events.
Le Cordon Bleu Paris institute Chefs suggest reinventing the eternal lemon meringue tart with grapefruit and meringue.
SUNDAY, April 25, 2017 – The national final of the 2017/2018 World Chocolate Masters China Pre-selection took place on Sunday April 23, 2017 at Le Cordon Bleu ...
Chef Mathieu Pacaud, a partner of Le Cordon Bleu Paris institute, regularly welcomes and trains the school’s students. We visited the restaurants the Hexagone ...
Le Cordon Bleu’s Career Fair in Adelaide on 20 April was a resounding success with 175 Le Cordon Bleu students and alumni attending. Our Career Fair provides ...
Cleaning and filleting a fish is something any aspiring chef needs to know. Once perfected, you can use this technique to fillet any round fish with ease.
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
