Give your heart to this Lychee and Rosewater Mille-Feuille Recipe
A wonderful and surprising recipe 'Lychee and Rosewater Mille-Feuille' for Valentine's Day created by Robert Veitch. This hearty and sweet recipe comprises of ...
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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A wonderful and surprising recipe 'Lychee and Rosewater Mille-Feuille' for Valentine's Day created by Robert Veitch. This hearty and sweet recipe comprises of ...
Chef Fern's Journal | Kesarin Rungpakdeesawat
Le Cordon Bleu Adelaide Alumna Patricia d’Avila is a personal chef for Ipanema Kitchen and a Branch Coordinator for Meals on Wheels. Learn about Patricia’s ...
Le Cordon Bleu London are delighted to share the annual impact report from surplus food donated to City Harvest throughout 2021.
Toey Watcharapong Prasert, alumnus of the Professional Thai Cuisine Program, presents an important piece of Thai food under the name “Sam Rub Lunch” in term 3 ...
Interview with one of our successful Diplôme de Pâtisserie alumni, Chef Pawinwat Choksetapawin, the owner of Bor-Baimai by Chef Beam and the first Top Chef ...
To celebrate Valentine’s Day, our Pastry Chefs have created a recipe to be enjoyed as a couple or a group. The combination of fruity flavours, with lemon and ...
We are pleased to announce the recipient of our Monthly Student Award for January, Grand Diplôme® student Ava Olson.
Le Cordon Bleu Online Learning are pleased to announce the former students of our Food Photography course, Irina Sitnikoff and Bozena Garbinska, alongside our ...
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