Le Cordon Bleu welcomes Philippe Labbé to the Shanghai institute
Philippe Labbé, former Chef of the famous Michelin-starred Tour d'Argent restaurant in Paris, joins Le Cordon Bleu Shanghai Culinary Academy in China as ...
Season's Greetings!
André Cointreau, Le Cordon Bleu President, and Le Cordon Bleu team send their warmest wishes for the 2025 festive season.
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Philippe Labbé, former Chef of the famous Michelin-starred Tour d'Argent restaurant in Paris, joins Le Cordon Bleu Shanghai Culinary Academy in China as ...
Le Cordon Bleu Australia is pleased to announce the launch of our new business degrees! Explore the new suite of higher education degrees with more flexible ...
Whether you are a beginner baker or a budding pâtissier, Chef Jenni from Le Cordon Bleu Adelaide has given us her top three chef’s tips to improve your pastry ...
Le Cordon Bleu London is delighted to share the news that alumni owned restaurant, Sollip, has been awarded one Michelin-star in the Michelin Guide for the ...
David Scott is the course instructor for Principles of Gastronomy with Le Cordon Bleu Online Learning. Explore David’s insights of food from a social and ...
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.
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