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.
In 1998, Susan Holding from Wisconsin enrolled at Le Cordon Bleu Paris leaving behind her successful nursing career. After completing the Diplôme de Pâtisserie, ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has signed an agreement with the city of Tashkent, in ...
Le Cordon Bleu Dusit allows you to meet up and consult about the programme of your interest with our Chefs. In addition, you will receive an information and ...
As a little girl, Sophie Cox took any chance to jump in the kitchen with her mum and bake cakes for friends and family. Creating sweet treats was a passion they ...
Dr Al Marshall is a senior lecturer in marketing and postgraduate coordinator at Le Cordon Bleu Australia’s School of Business. This month, he discusses what it ...
To open a restaurant, you need to be well prepared. Find out how to acquire all the skills you need to become a restaurant owner.
Can fermented food and fermented products be good for you? In this article, we explain the facts about health and how fermentation works.
Saturday 19th of November marks Australian Gin Day - an annual celebration aimed at bringing gin lovers together to enjoy the country's finest distillers.
Created by our Le Cordon Bleu master chefs, this is a perfect recipe for wet and windy November evenings. A rustic fruit filled pastry with folded over edges, ...
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