L’École de la Boulangerie wins first prize at the Gourmand World Cookbook Awards
The new Le Cordon Bleu book L’École de la Boulangerie (published by Larousse), which came out in October 2021, won first prize in the “Professional Food Books” ...
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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The new Le Cordon Bleu book L’École de la Boulangerie (published by Larousse), which came out in October 2021, won first prize in the “Professional Food Books” ...
Le Cordon Bleu Paris is once again in the running and has been nominated in the “Best Culinary Training Institution” in Europe category, at the World Culinary ...
Whether it's your first time in Thailand, or you're coming back after a break - welcome! Le Cordon Bleu Dusit Culinary School – The leading culinary institute ...
Le Cordon Bleu Paris was delighted to welcome chef Alejandro Gutiérrez for a cuisine demonstration, in partnership with the Colombian Embassy, as part of Latin ...
Le Cordon Bleu Paris students took part in an historic event to mark the Queen of England’s 70-year reign. On the evening of 1 June 2022, they provided support ...
Le Cordon Bleu New Zealand launches Boulangerie Competition dedicated to aspiring bread bakers!
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, will launch their dining concept in the City of London this ...
The final of the 54th 'Taittinger' Culinary Prize took place at Le Cordon Bleu Paris institute on 31 May. The jury, presided over by three Michelin-starred chef ...
We catch up with Sheena Cruz to talk about her experience at Le Cordon Bleu New Zealand and her culinary journey after graduation.
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