Craft Guild of Chefs reveals 40 National Chef of the Year semi-finalists as competition heats up
The Craft Guild of Chefs has officially unveiled the semi-finalists for National Chef of the Year as the competition reaches its next exciting stage.
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 Craft Guild of Chefs has officially unveiled the semi-finalists for National Chef of the Year as the competition reaches its next exciting stage.
Hospitality today is no longer just about running hotels or managing guest experiences. It is a dynamic, global industry driven by leadership, innovation, ...
Truffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just ...
For Jun Hwang, hospitality began with something simple – a fried egg. At just seven, Jun was asked by his mother to cook for a hungry guest visiting their home. ...
We welcomed part of the Club de Rugby Liceo Francés team to the kitchens of Le Cordon Bleu Madrid, where they took part in a very special “training session” ...
Le Cordon Bleu Paris and ESSEC Business School brought their students together for a workshop dedicated to “Gastronomic Nomadism”. Over two days, participants ...
On May 12, the students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass on Colombian cuisine led by chef Edwin Rodríguez, from Quimbaya (1 Michelin ...
Open House - Thai Cuilinary & Dessert - Four Hand Experience
Ōra King salmon, a uniquely bred species raised in the waters of the Marlborough Sounds, led an interactive demonstration by Chef Shaun Clouston, the chef-owner ...
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