Savour Shanghai’s Culinary Delights and Cultural Treasures
Paris, October 22nd, 2018 - Le Cordon Bleu is honoured to have taken part in a series of cultural and gastronomic events featuring “Shanghai Haipai Intangible ...
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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Paris, October 22nd, 2018 - Le Cordon Bleu is honoured to have taken part in a series of cultural and gastronomic events featuring “Shanghai Haipai Intangible ...
At Le Cordon Bleu Adelaide’s Career Fair, students met with our industry partner representatives from leading hospitality organisations, five-star hotels and ...
Digital disruption is often framed as a challenge - but it can create new opportunities.
Le Cordon Bleu Paris is delighted to welcome back Paula Mendez Carreras, former student at the Institute. From student, the international chef becomes ...
The Le Cordon Bleu Peru Institute has received the institutional licensing from the Ministry of Education (MINEDU) in accordance with the New Law of Higher ...
Alcoholic beverages are a key element in the restaurant dining experience at any price point. The right food and wine pairing has the power to enhance the ...
On October 16th we had the first certification ceremony of the students of the Basic Cuisine & Basic Pâtisserie courses. Our students underwent theoretical and ...
Le Cordon Bleu Australia’s Technical Director Tom Milligan completed a two-week public relations and recruitment drive through India hosting culinary ...
Le Cordon Bleu Sydney staff and students continue the tradition of excellence by winning a number of prestigious industry awards.
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