What’s Trending in Plant-Based Cuisine (2025)
Where Creativity Meets Sustainability and the Future of Food Le Cordon Bleu Dusit’s Plant-Based Culinary Arts Programme empowers aspiring chefs and culinary ...
Season's Greetings!
André Cointreau, Le Cordon Bleu President, and Le Cordon Bleu team send their warmest wishes for the 2025 festive season.
Read more
Where Creativity Meets Sustainability and the Future of Food Le Cordon Bleu Dusit’s Plant-Based Culinary Arts Programme empowers aspiring chefs and culinary ...
Watch our Wine Conference which was livestreamed across our social media. Le Cordon Bleu London's Matthieu Longuere was joing by a fantastic panel for a dynamic ...
The highly anticipated Victorian Trainee Patisserie Challenge returned to Melbourne in July, bringing together six teams from some of the state’s most respected ...
As the owner of two Thai restaurants in Adelaide, Von Thai and Thai Room, Kyra Wang has successfully carved out unique spaces in the city’s competitive ...
We step into one of Wellingtons top espresso and wine bars, Glou Glou, to have a chat with Mike Ny, Director of Food Envy.
Le Cordon Bleu Dusit extends our heartfelt congratulations to Chef Pam for her extraordinary achievements: World’s Best Female Chef 2025 Winner of the Highest ...
Le Cordon Bleu London are delighted to announce the Le Cordon Bleu Scholarship 2025 Finalists.
On the occasion of Le Cordon Bleu’s 130th anniversary, we have the pleasure of speaking with Abbos, an alumnus whose journey reflects the excellence and ...
n conjunction with Le Cordon Bleu’s 130th anniversary, a series of exclusive dining events took place in Kuala Lumpur and Penang, honouring the legacy of ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.