Chef Thierry Le Baut is a world-renowned chef who’s headed kitchens of Michelin-starred restaurants, including Martin Berasategui in Spain, Hotel Traube in Germany, and Hôtel de la Poste in France. He’s cooked for Princess Diana, too. Today, he’s in the Philippines as the founding Technical Director of the Le Cordon Bleu (LCB)-Ateneo de Manila, the first LCB school in the Philippines.
Eventually, Le Baut hopes to create a program that centers on Filipino cuisine, but before that, students must first learn French techniques. “It’s important for them to know it because it’s used all around the world in different cuisines.” Le Baut himself is a student, too. When asked what Filipino dish he’s most excited to try, he answers, without skipping a beat: “Everything. The staff here always tells me I’m a bit crazy because I taste everything.” click here for more details.....
On September 10th, CTV Ottawa featured Le Cordon Bleu Ottawa, where Cuisine Chef Instructor Atifa Prinsloo and newly appointed Executive Chef Isabelle Alexandre ...
Join us for Culinary Arts – Application Day, an exclusive event designed to guide you through the exciting journey of becoming a professional chef. Whether ...
On Friday 5 September, Le Cordon Bleu Paris hosted the semi-final of the 2025 Le Cordon Bleu Paris Scholarship, a landmark event for many aspiring chefs and ...
Le Cordon Bleu London is proud to announce the winner of Le Cordon Bleu Scholarship Competition, following the final held on Monday 8th September 2025.
On the occasion of Le Cordon Bleu's 130th anniversary, we are pleased to meet Ana, a former student who chose to retrain in the world of wine after a career as ...
Le Cordon Bleu Dusit Culinary School proudly participated as a partner and key contributor to the GI Thailand Success Story at IP Fair 2025, reinforcing its ...