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 Australia is a proud sponsor of La Chaîne des Rôtisseurs, an ancient guild with its origins in medieval France, the purpose of which, then as ...
Our newest institute the Le Cordon Bleu Perth Institute launched with grand style on 27th April with an official ribbon cutting and plaque unveil. Premier of ...
On Thursday 14th April 2016, we welcomed Caviar Perle Noire, a premium caviar produced in the renowned Périgord Noir, South West France for an exclusive ...
If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a ...
We teamed up with Great Italian Chefs to host an exclusive cooking event on coffee with Michelin-starred Chef Roberto Petza and Master Chef Nicolas Houchet.
Le Petit Larousse du chocolat by Le Cordon Bleu and Larousse a contenders for the 2016 Gourmand World Cookbook Awards, best book prize in Chocolate category.
Mitchell Turner is an alumnus who graduated from the Hotel & Resort management degree in 2006 and hit the ground with gusto... Passionate about the hospitality ...
Michelin Guide is the symbol of excellence and reference for the global culinary industry. Le Cordon Bleu Japan is inviting Mr. Bernard Delmas, Michelin Group ...
Le Cordon Bleu Japan invites you to the world of Indonesian cuisine. Mr. William Wongso, who carries a title of “Chevalier dans l'ordre national du mérite ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
