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.
To mark the 130th anniversary of Le Cordon Bleu institute, discover its very first official comic book: La Vie en Bleu – À l'École de la Gastronomie (My ...
Over two days, from the 8th to 9th of November, we had the privilege of welcoming Mr. André Cointreau, President and CEO of Le Cordon Bleu international, and ...
On Friday 31st October 2025, Le Cordon Bleu London welcomed graduates of Higher Education programmes to a ceremony held at the institute in Bloomsbury.
Le Cordon Bleu London was recently joined by Venerable Yeogeo, a Korean Buddhist nun and a renowned expert in temple food, who conducted special culinary ...
Bangkok, Thailand – 26th September 2025, Le Cordon Bleu Dusit - Culinary Arts School, the world’s most prestigious network of culinary and hospitality ...
In 1895, in the heart of Paris, the visionary journalist Marthe Distel founded Le Cordon Bleu, inspired by the tradition of the Order of the Holy Spirit ...
On the 30th of September we held our second ever Auckland Alumni Gathering. We invited our past student to join us for an evening of reconnection with views of ...
Le Cordon Bleu Dusit Named Asia’s Best Culinary Training Institution 2025
Le Cordon Bleu New Zealand is proud to announce its recognition as Oceania’s Best Culinary Training Institution for 2025 in the World Culinary Awards.
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