Brasserie Le Cordon Bleu is our restaurant where our students get practical experience in a real restaurant environment, all under the expert guidance of their chef lecturers. In the kitchen we have students from the Diplôme de Cuisine who are studying towards the completion of their Intermediate or Superior Certificate.
Tues 17th & Wed 18th November Lunch
Fri 20th & Sat 21st November Lunch
Tues 17th & Wed 18th November Dinner
Fri 20th & Sat 21st November Dinner
How do you get a 9 ft tall and 500 lb cake to stand? Chef Julie Walsh - who recreated the 1947 Royal Wedding cake for the ITV documentary “A Very Royal Wedding” ...
Mrs. Kim Soojin, a renowned female chef, has been named “Ambassador of Gangwon gastronomy” and, during this conference-demonstration, she presented its culinary ...
Following the ITV documentary "A Very Royal Wedding", Head Pâtisserie Chef Julie Walsh explains the origins of the project and the extensive research needed to ...
Meet Chef Colin Westal at our Open Days and Demonstration Events in India. We have three separate events running in November 2017. The first event is in Delhi ...
Gastronomers' association kicks off 40th anniversary bash with dinner presented by Le Cordon Bleu chefs
Open Days in Sydney, Melbourne, Perth and Adelaide saw record numbers with over 1000 attendees collectively exploring future study and career options with Le ...
Le Cordon Bleu Adelaide’s second Career Services Fair for 2017 had an excellent turnout with 119 students and alumni and 25 industry partners attending. ...
Le Cordon Bleu Sydney celebrated 21 years of graduating students from the Sydney Institute with an elegant Alumni event at the Art Gallery of NSW. Starting out ...
We were excited to have Chef Masaki Okazaki, head pastry chef of the Conrad Tokyo, show off his specialty, sugar art, in a Master Class on September 9th at our ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.
