Bar Mercado: Where food and connection meet
For chef and restaurateur Anuj Sanghi, food has always been more than a profession. It is a lifelong fascination that began in his family kitchen in India, ...
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!
For chef and restaurateur Anuj Sanghi, food has always been more than a profession. It is a lifelong fascination that began in his family kitchen in India, ...
The global hospitality industry is celebrated for its diversity – of cultures, cuisines, career paths and people. Yet among its many branches, one field remains ...
Whether you are redefining your career or turning passion into profession, join us on 17 & 18 January 2026 for an immersive Open Day experience featuring campus ...
Launching in our July intake, this new-generation food business incubator programme is designed to prepare culinary talent into successful entrepreneurs in ...
Our 2026 Gourmet & Short Courses have officially been released, with limited seats available. With only 12 participants per class, each course offers an ...
2025 saw Le Cordon Bleu celebrate 130 years of excellence in culinary education. Here we look back at those celebrations from around the world.
Our Head of School reflects on a year of accomplishment and celebration.
Le Cordon Bleu London is launching a fantastic new series of plant-based cookery courses for 2026.
After graduating in June 2021 with both the Diplôme de Cuisine and Diplôme Avancé Culinaire in Cuisine, Kritika quickly made her mark on the culinary world. ...
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