Meet Marina de Massiac - Diplôme de Cuisine 2013
Marina de Massiac graduated with the Diplôme de Cuisine from Le Cordon Bleu Paris institute in 2013. She became passionate about cooking at a very young age and ...
A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
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Marina de Massiac graduated with the Diplôme de Cuisine from Le Cordon Bleu Paris institute in 2013. She became passionate about cooking at a very young age and ...
And a very special thanks to our Cuisine Diploma graduates Kathryn Ohashi & Josee Witherow for depicting their journey at Le Cordon Bleu Ottawa in such a ...
Le Cordon Bleu London has partnered with the Chefs' Manifesto network to support a survey which will help determine the top priorities for chefs in 2021.
uOttawa is hosting an Open House event on March 20, 2021 so you can get a full picture of everything uOttawa and Le Cordon Bleu Ottawa has to offer for the ...
As the pandemic has transformed the gastronomic tourism industry globally, businesses are either pivoting, looking to pivot, or launching new offerings; and ...
Mother’s Day is a wonderful excuse to show your mum how much she means to you, and what better way than sharing a meal you have lovingly prepared just for her? ...
Shangai Campus Alumni Story
Chef Rapeepat Boriboon, Le Cordon Bleu Dusit Thai Cuisine Chef Instructor, demonstrated how to make "Young Coconut Jelly and Glutinous Rice Pudding with Longan ...
Le Cordon Bleu Paris institute was honoured to welcome chef Philippe Labbé for a cuisine demonstration on Tuesday, 23 February 2021
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