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.
On 4th November, Le Cordon Bleu London held a special online industry forum to discuss the future of the food industry in partnership with COREcruitment, ...
Get inspired by Shalvi Mohindra Diplome de Pâtisserie Alumni and Bohemein Fresh Chocolates Auckland Business Owner. Shalvi shared details about growing up in ...
The Virtual Baking Summit is LIVE! Videos from Le Cordon Bleu Ottawa pastry chefs are online until the year's end with their exclusive recipes for you to learn, ...
On 4th November Le Cordon Bleu London is hosting an online culinary industry forum in partnership with COREcruitment. Discussing the future of the food ...
Le Cordon Bleu Japan Exective Chef is presenting two of the Sabrina menus which were scheduled and cancelled due to the State of Emergency in Japan. After the ...
Interview with Robert Veitch, Le Grand Diplôme® graduate from Le Cordon Bleu Dusit Culinary School
On Monday 21 September 2020, Le Cordon Bleu Paris institute was delighted to host the “Les Trophées 2020” competition, organised by Le Chef magazine. A ...
Le Cordon Bleu New Zealand recently participated in the SPCA Cupcake Day to raise money for animals in need. Our second-year Bachelor of Culinary Arts and ...
New Term begins on October
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