#FueraDeCarta of sakes and desserts with Erika Nakaoji and Noelia Tomoshige
Our "Sakes and Desserts" #FueraDeCarta event took us on a sensory journey through the aromas and flavors of Japan. Together with Noelia Tomoshige, creator 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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Our "Sakes and Desserts" #FueraDeCarta event took us on a sensory journey through the aromas and flavors of Japan. Together with Noelia Tomoshige, creator of ...
The Craft Guild of Chefs has officially unveiled the semi-finalists for National Chef of the Year as the competition reaches its next exciting stage.
For years, Adelaide has quietly earned a reputation among chefs, restaurateurs and food lovers as one of Australia's most exciting culinary destinations. Locals ...
Hospitality today is no longer just about running hotels or managing guest experiences. It is a dynamic, global industry driven by leadership, innovation, ...
For Jun Hwang, hospitality began with something simple – a fried egg. At just seven, Jun was asked by his mother to cook for a hungry guest visiting their home. ...
Truffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just ...
We welcomed part of the Club de Rugby Liceo Francés team to the kitchens of Le Cordon Bleu Madrid, where they took part in a very special “training session” ...
On May 12, the students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass on Colombian cuisine led by chef Edwin Rodríguez, from Quimbaya (1 Michelin ...
Le Cordon Bleu Paris and ESSEC Business School brought their students together for a workshop dedicated to “Gastronomic Nomadism”. Over two days, participants ...
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