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.
Meet Hungi Lee, a proud Le Cordon Bleu alumnus whose journey into the world of patisserie is as inspiring as the delectable creations he produces daily.
Don’t miss our online information session dedicated to the brand new Bachelor of Science in Culinary Design Management
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Le Cordon Bleu Australia has been nominated Oceania’s Best Culinary Training Institution as part of the sixth annual World Culinary Awards.
Discover and support culinary talents from Le Cordon Bleu through our exclusive Alumni Booklet, featuring 15 graduate-owned restaurants and cafes across a ...
2 of Penang’s most celebrated Le Cordon Bleu alumni — Chef Johnson Wong of Gēn 根 & Communal Table and Chef Hooi Shing of Le Petit Four Patisserie — are coming ...
Enjoy live culinary demonstrations, explore our world-class facilities through guided campus tours, and gain insights into your culinary future through career ...
We are proud to announce that Le Cordon Bleu Ottawa has been nominated as North America's Best Culinary Training Institution at the 2025 World Culinary ...
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Eva Hagman. Eva is a Le Cordon Bleu alumna and cookbook author.
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