Finding Your Culinary Sanctuary
What makes Le Cordon Bleu New Zealand's Wellington campus right for you.
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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What makes Le Cordon Bleu New Zealand's Wellington campus right for you.
Le Cordon Bleu Dusit is proud to announce that we have once again been nominated for Asia's Best Culinary Training Institution 2026
To mark the presentation of Le Cordon Bleu Peru’s new Boulangerie Diploma, Chef Frédéric Hoël travelled to Lima to share his expertise and knowhow of French ...
On the 24th of July Le Cordon Bleu New Zealand, in collaboration with the Spanish Embassy and Casa Paella, hosted a paella masterclass for our students and ...
Learning the techniques is an essential first step. Putting them into practice every day takes the experience even further. With the Internship Pathway, ...
Le Cordon Bleu with Phaidon announce the publication of Le Cordon Bleu Culinary Arts School, an exceptional seven-volume collection that brings the expertise of ...
Le Cordon Bleu Launches Landmark Seven-Volume Culinary Encyclopaedia with Phaidon
Made from fresh summer raspberries, this vibrantly-coloured raspberry sorbet is the ideal dessert for days when it's too hot to turn on the oven.
Fifty years after the Judgement of Paris, Old World, New Roots brought French and Virginian wines together for a blind tasting at Le Cordon Bleu ...
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