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.....
You are welcome to come by to our open cooking demonstration....
With more than 800m² under cultivation, the vegetable roof garden of the new Le Cordon Bleu Paris institute is the ideal home for beehives. It also provides a ...
Chef Caals started his career working in cuisine and pastry in restaurants throughout France and Belgium. In 1990, Chef Caals worked as a commis with Fauchon (a ...
Le Cordon Bleu London took part in the BBC Good Food Show, at the Olympia in Kensington, West London from Friday 11th to Sunday 13th November and saw lots of ...
Our superior Diplôme de Pâtisserie students create an array of culinary delights and miniature cakes for their Afternoon Tea event in which they showcase the ...
Both authors of recently launch recipe book “A touch of French” had the opportunity to share with members of the public at several autograph sessions held in ...
Le Cordon Bleu partners with the University of Fortaleza and Anima Educação to launch new undergraduate and postgraduate programmes in gastronomy, hospitality, ...
Embrace yourself!!! Too long awaited moment is here. Act fast to grab the seat.
Le Cordon Bleu Dusit were honored to co-organize the insect seminar and the culinary experience conference; “The chef and the bug: Talking about insects. Then ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
