
Discover the HEG 2023 programme
Discover this year’s new programme in more detail and those involved
Programmes & Courses pre-filtered for:
If like us, gratification can be had in admiring prettily assembled food to bookmark for cooking inspiration, you would have come across Samantha Lee, an iconic Malaysian Instagram food artist. For those who have not had the pleasure of ogling her quirky edible art, get acquainted. The mother of two started creating cartoon-inspired dishes in 2008 to get her daughters to eat healthy, and in 2011, she posted her plated works-of-art on Instagram, which garnered a viral storm on social media.
@leesamantha
Today, with her children a little older and acknowledged as an international food artist, Samantha continues to refine her culinary talent, having recently earned a Le Cordon Bleu certification.
Discover this year’s new programme in more detail and those involved
Meet with Maksim Bakhvalov, alumni who have completed Diplôme de Pâtisserie and are continuing Diplôme de Cuisine with the passion of being a Chef Instructor.
Michel Roux Jr., Chef Patron of Le Gavroche and co-chair of the Roux Scholarship, is the latest guest to feature on Beyond the Plate: Industry Talks by Le ...
A new term means new students, Orientation Day is always full of excitement, as the next generation of culinary professionals take their first steps. Term 2 ...
Are you planning an intimate Easter feast with friends or family? Show off your culinary skills with this eggcellent Easter dish, featuring a chocolate egg ...
At the age of 19, Mario Oswin, is the youngest contestant of MasterChef Indonesia season 10 and won third place. In 2021, he joined the Diplôme de Cuisine with ...
Congratulations to all the students who graduated on 24th March 2023. The pictures from the video recording and event held at The Hurlingham Club are available ...
Students come to Le Cordon Bleu New Zealand campus, located in the capital city of Wellington, from all over the world to learn the culinary arts. We talked ...
Looking for practical and theoretical experience, Laura Schütz wanted to discover deeper French gastronomic culture. She therefore choose the Advanced Studies ...
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