Daniella Abraham, AKA Chef Danie The Culinary Architect, is becoming a big deal in the celebrity chef world these days. Professionally trained at Le Cordon Bleu—specializing in both cuisine and pastry—Danie earned her chops working at some of Miami’s hottest restaurants (such as Pascale’s On Ponce) and quickly caught the eyes of celebs like Oprah, Kylie Jenner and Drake with her Instagrammable dishes. Chanel pancakes, 24K gold chicken, color-changing pasta…these are just a few of the over-the-top creations Danie is used to serving to A-listers on the regular, both on land and up in the sky, on billion dollar jets.
Her ever-growing roster of hungry stars-turned-clientele (and repertoire of recipes) has since expanded, to include DJ Khaled, Antonio Banderas, Sean “Diddy” Combs and Pharrell Williams. Read more.
Dux winner Eileen Low graduated in 2012 with a Le Cordon Bleu Master of International Hospitality Management. She now works for Pernod Ricard Winemakers, as ...
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...
Beat those winter blues with a delicious Mulled Wine recipe created by Le Cordon Bleu New Zealand Chef and mixologist.
Alberto Isaza Isaza is an exceptional Le Cordon Bleu alumnus and Dux award winner, graduating with a Master of International Hospitality Management in 2017. An ...
Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to ...
Diplome de Patisserie student from Thailand tells us about her experience studying at Le Cordon Bleu New Zealand.
Peggy Chan is a Chef by passion and she’s serious about green-eating! We recently caught up with the inspiring chef and founder of Grassroots Pantry, Hong ...
Le Cordon Bleu Paris institute presents the documentary film ‘A la recherche des Femmes Chefs’ (The Goddesses of Food) by Vérane Frédiani who travelled to the ...
recipe extracted from the book 'L'École de la Pâtisserie' by Larousse and Le Cordon Bleu. 100 recipes and chefs tips
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