
Ottawa Chefs Contribute To The Virtual Baking Summit
The Virtual Baking Summit is LIVE! Videos from Le Cordon Bleu Ottawa pastry chefs are online until the year's end with their exclusive recipes for you to learn, ...
Programmes & Courses for: Kuala Lumpur, Malaysia
Chef Rodolphe Onno and Chef David Morris both authors of the recently launch recipe book “ A touch of French” had the opportunity to share with members of the public at several autograph sessions held in the Klang Valley on what inspired the recipes which they created in the book. Chefs demonstrated simple techniques used in the recipes at the sessions and Fans and book club members who were present also got to sample some dishes . Many bought and have their books signed by the authors. More of such sessions will be organised next year throughout Malaysia so that those passionate with French cooking Techniques will have an opportunity to learn from the authors in person.
The Virtual Baking Summit is LIVE! Videos from Le Cordon Bleu Ottawa pastry chefs are online until the year's end with their exclusive recipes for you to learn, ...
On Monday 21 September 2020, Le Cordon Bleu Paris institute was delighted to host the “Les Trophées 2020” competition, organised by Le Chef magazine. A ...
Interview with Robert Veitch, Le Grand Diplôme® graduate from Le Cordon Bleu Dusit Culinary School
Le Cordon Bleu New Zealand recently participated in the SPCA Cupcake Day to raise money for animals in need. Our second-year Bachelor of Culinary Arts and ...
New Term begins on October
Congratulations to Le Cordon Bleu London alumna Luciana Berry who won Top Chef Brasil 2020! Find out more about her journey and what it was like competing at ...
As Le Cordon Bleu turns 125, we would like to celebrate with a video of our international network of dedicated and passionate chefs, professors, experts, ...
Le Cordon Bleu would like to extend their warmest congratulations to alumna Mary Berry, who is set to receive a Damehood at the Queen’s birthday honours on ...
Paul Subhasish, Le Cordon Bleu Paris alumni, earned his Cuisine Diploma in Culinary Management in 2019. While his ambition was to open his own restaurant in ...
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