Nikita Malhotra is a Diplôme de Pâtisserie student from Pune, India studying at Le Cordon Bleu Ottawa. Nikita talks about her experience studying in Canada, her passions in food and why she chose to study at Le Cordon Bleu Ottawa as her first choice in the culinary arts.
The Cordon Bleu Ottawa's Diplôme de Pâtisserie programme acts as a passport into an exciting and dynamic career in pastry. Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide. Learn more.
Tania Cuevas, originally from Mexico, has been passionate about gastronomy since she was very young. She started cooking to offer revised Mexican cuisine from ...
When choosing where to study, it’s important to do your research on what each campus offers and how your chosen state suits your lifestyle. Le Cordon Bleu ...
Since graduating from Le Cordon Bleu Australia with a Bachelor of Business in International Restaurant Management, Kheifer Kay Ava Rey has taken the hotel world ...
There is nothing better than enjoying slow-cooked lamb shanks drowned in a rich, red wine jus on a cold winter’s night. In celebration of National Red Wine Day ...
In celebration of International Dog Day on Friday, August 26, Le Cordon Bleu Australia has created a paw-lickin’ recipe for gourmet dog treats. Chef and ...
Le Cordon Bleu London were recently visited by Korean Buddhist nun and chef, Venerable Beop Song.
Our Thai Cuisine Chef Instructor chosen pennywort, a local ingredient commonly used in Burmese Cuisine to make a ‘Raw pennywort salad with grilled river prawn’.
Le Cordon Bleu London are delighted to announce our new online Certificate in Wine Tasting, delivered in partnership with Le Cordon Bleu Online Learning.
What is the connection between engineering and gastronomy? Probably none, except for Allan Zander who is the CEO of a software company with a passion for the ...
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