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.
July 2016 - Le Cordon Bleu-Sookmyung in collaboration with Le Cordon Bleu Dusit Culinary School organized a special event of ‘A Taste of Thai Cuisine Week' by ...
Start your hospitality dream with us. Visit Le Cordon Bleu at the Skills, Employment & Career Expo 2016
Wellington is indeed the food capital of New Zealand and has so much to offer in a concentrated space. New trends and fads are always popping up and sometimes, ...
As part of the 2016 Fête de la Gastronomie, Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is hosting a ...
The Japanese Cuisine Bursary Programme, run by the Ministry of Agriculture, Forestry and Fisheries and Organization for Fostering Human Resources for the ...
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...
Come and visit us at The Skills West Expo at stand number H16 and learn more about our generous $20,000 scholarships we are offering for the January 2017 ...
Wide open spaces. The prettiest beaches in the world. A laid back, yet entrepreneurial attitude. And a lifestyle offering exceptional cuisine, wineries, art, ...
The Residential, held in Sydney, Le Cordon Bleu Australia recently provided fellow online Le Cordon Bleu Master of Gastronomic Tourism students the opportunity ...
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