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.
Le Cordon Bleu Paris institute Chefs suggest reinventing the eternal lemon meringue tart with grapefruit and meringue.
SUNDAY, April 25, 2017 – The national final of the 2017/2018 World Chocolate Masters China Pre-selection took place on Sunday April 23, 2017 at Le Cordon Bleu ...
Chef Mathieu Pacaud, a partner of Le Cordon Bleu Paris institute, regularly welcomes and trains the school’s students. We visited the restaurants the Hexagone ...
Le Cordon Bleu’s Career Fair in Adelaide on 20 April was a resounding success with 175 Le Cordon Bleu students and alumni attending. Our Career Fair provides ...
Cleaning and filleting a fish is something any aspiring chef needs to know. Once perfected, you can use this technique to fillet any round fish with ease.
Invitation for Le Cordon Bleu Shanghai Media Conference
Le Cordon Bleu Paris Alumnus Gastón Acurio thrilled attendees at the Melbourne Food and Wine Festival 2017 with a one-hour masterclass. After the demonstration, ...
Cathy Sinden, Recruitment Manager, The Star Entertainment Group Sydney, has been providing work placement (WIL) and career opportunities for Le Cordon Bleu ...
To help celebrate Canada's 150th we ran a culinary contest Taste the Art Ottawa in early March, where contestants had to transform the Ottawa Parliament Hill, ...
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