What are the mother sauces in French cuisine?
The mother sauces are essential knowledge in French cuisine, aspiring chefs will learn all about them in a Le Cordon Bleu Diplôme de Cuisine.
A Dinner in honour hosted by HE MR Christophe Penot, the Ambassador of France to Malaysia and Mrs Yukimi during the last visit of our President and CEO Mr Andre Cointreau.
The dinner held in honour for our President was also attended by Dr Elizabeth Lee and Mr Lindon Price, director of Sunway Le Cordon Bleu, with Chef Fabrice Daniel - Le Cordon Bleu Regional Pastry Director, Chef Rodolphe Onno - Technical Director of Le Cordon Bleu Malaysia, and Ms Ming Ho - General Manager of Le Cordon Bleu Malaysia.
President & CEO Mr Andre Cointreau had a session with staffs of Le Cordon Bleu Malaysia to understand their job responsibilities during his last visit to the school on 4 & 5 July 2016.
The mother sauces are essential knowledge in French cuisine, aspiring chefs will learn all about them in a Le Cordon Bleu Diplôme de Cuisine.
When dining in a well-reputed restaurant, diners expect their food to be presented exquisitely. The world's greatest chefs are not only masters of flavour, but ...
The Le Cordon Bleu Australia Le Festival will be returning to the shores of South Bank in Brisbane on 5 - 7 July 2019.
Modern kitchen teams are based on French chef Escoffier's kitchen brigade system, in this article, you’ll learn how this system works.
Paris City tour, Le Cordon Bleu paris technical visit, strasbourg, colmar, Frankfurt & Alsace
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Graduation Ceremony June 2019
Le Cordon Bleu Advanced Studies in Taste is a 2-week programme for food and beverage industry professionals. This unique training course is designed to ...
Every year, Le Cordon Bleu Hautes Études du Goût invites professionals from the food and beverage industry to deepen their reflection on different aspects of ...
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