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.
Meet our representatives in Bangalore, Mumbai and Delhi for three exclusive Open Days.
Open Day Nepal
After graduating from Le Cordon Bleu New Zealand in 2014, Eilish has worked at some of the top restaurants in Wellington, baked in both Denmark and Scotland, ...
We were proud to be among the 355 students, faculty and industry members, and government representatives in attendance at the official opening ceremony of ...
We were honored to have Chef Philippe Urraca - M.O.F Chef, Chef Ryuki Kawazaki, 2 Michelin Stars and Chef Arnaud Dunand Sauthier, 2 Michelin Stars shared their ...
Le Cordon Bleu Dusit was delighted to arrange an exclusive workshop entitled “The Purest Culinary Art Exclusive Italian Cuisine Workshop by S-Pure (Betagro)” ...
Food & Wine Writing is a 12-week unit from the Le Cordon Bleu Master of Gastronomic Tourism program. The unit can be studied as part of this program, or as a ...
In this interview with Neil Gow (Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate) he discusses how neurogastronomy and ...
Hospitality is a highly accessible industry, with plentiful jobs and many skills transferable from other careers. However, employers often lack the time and ...
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