Inspire Asia: Pennywort, Myanmar's Healthy Local Herb
Our Thai Cuisine Chef Instructor chosen pennywort, a local ingredient commonly used in Burmese Cuisine to make a ‘Raw pennywort salad with grilled river prawn’.
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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Our Thai Cuisine Chef Instructor chosen pennywort, a local ingredient commonly used in Burmese Cuisine to make a ‘Raw pennywort salad with grilled river prawn’.
What is the connection between engineering and gastronomy? Probably none, except for Allan Zander who is the CEO of a software company with a passion for the ...
Le Cordon Bleu London are delighted to announce our new online Certificate in Wine Tasting, delivered in partnership with Le Cordon Bleu Online Learning.
Le Cordon Bleu was honoured to welcome Buddhist nun and Korean chef, Venerable Beop Song, who introduced plant-based Korean temple food to our Diploma in ...
We are happy to announcement that the Jeunes Chefs Rotisseurs Cooking Competition 2022 is back on!
Le Cordon Bleu London are delighted to announce the winner of the Wine Scholarship by Le Cordon Bleu is Josephine Williams! The final of the competition took ...
Le Cordon Bleu are delighted to announce the Christmas Recipe competition for students currently studying at Le Cordon Bleu London.
It’s been a colourful career for Deepak Devadas who graduated from Le Cordon Bleu Adelaide with a Bachelor of Business in International Restaurant Management in ...
Le Cordon Bleu Australia's Work Integrated Learning (WIL) placement is an integral part of the institution's programs, allowing students to gain real-life ...
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