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.
This modern take on the classic yule log is made with a soft chocolate genoise sponge, rolled with a rich cherry compote and chocolate ganache.The beautiful ...
Congratulations to all of our 2016 term 4 Le Cordon Bleu Ottawa graduates! We are happy to share the pictures from our ceremony at Canadian Museum of Nature on ...
We are happy to announce our presence at the World Hospitality and Food Service event (SIRHA). The international fair takes place in Lyon (France) between ...
Our Pâtisserie Master Chef Olivier Mourelon is demonstrating his top festive glazing technique so that you can add some little decorative finishing touches to ...
For those of you that would love to indulge in homemade treats but don’t feel like you have enough time on your hands, Le Cordon Bleu London are here to help. ...
Chef Vaca joins Paris team in 2012 after a career in renowed establishments and in Australia.
Every Tuesday during our Christmas Countdown, Le Cordon Bleu London’s accomplished alumni will be sharing their Christmas stories. The final alumni in the ...
In honor of the passing of His Majesty King Bhumibol the Great - Much loved Monarch of Thailand -- Le Cordon Bleu Dusit Chefs have prepared two dishes in honor ...
He scored a terrific position after graduating with the Bachelor of Business (Hotel & Resort Management), securing conferences and conventions for South ...
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