The Bridge Between Classroom and Global Culinary Stage
Our Brasserie Training Restaurant is a crucial step in our students’ education; where the culmination of their current progress meets the high-pressure reality ...
Our Brasserie Training Restaurant is a crucial step in our students’ education; where the culmination of their current progress meets the high-pressure reality ...
Le Cordon Bleu Dusit has been awarded the Prix du Rayonnement Gastronomique (Gastronomy Category)
The Future Young Talents Scholarship 2026 at Le Cordon Bleu Paris offers passionate food lovers the chance to showcase their potential through an exceptional ...
As Le Cordon Bleu marks its 130th anniversary, Larissa Lira Bitencourtt reflects on her journey, her pastry training, and the values that continue to shape her ...
Hawila started her journey with the dream of one day opening a bakery, after experiencing the breadth of possibilities hospitality has to offer, things changed. ...
Discover the journey of Kaori Nguyen, Alumni 2025, shaped by modern Vietnamese cuisine, entrepreneurial spirit and a strong commitment to community.
Elevate your home cooking with this recipe from Le Cordon Bleu Australia alumnus Joachim Lim, Head of Culinary Operations at Lucas Collective.
For Shreyas Aher, studying at Le Cordon Bleu Adelaide was a natural next step in a hospitality career already shaped by some of the world’s most respected ...
The graduation ceremony for our students took place on March 27. Congratulations to all graduates on their well-deserved success!
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