Participating in the Award Winning ‘Art Flow’
Art Flow is an innovative collaboration between DoubleTree by Hilton Wellington and the New Zealand Academy of Fine Arts. This years Art Flow partnered with Le ...
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.”
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Art Flow is an innovative collaboration between DoubleTree by Hilton Wellington and the New Zealand Academy of Fine Arts. This years Art Flow partnered with Le ...
Le Cordon Bleu Ottawa Celebrates 120 Years of Alliance Française Ottawa
Le Cordon Bleu Adelaide is excited to announce a major shift in the way its Vocational Education and Training (VET) programs are delivered. In 2026, students ...
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Beloved in France and Belgium since the 18th century, the merveilleux epitomises the art of French pâtisserie. Light yet decadent, the dessert layers crisp ...
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Le Cordon Bleu Madrid continues its annual programme of masterclasses and, on November 25, welcomed Toni Vera, head of viennoiserie at Pastisseria Canal ...
Le Cordon Bleu London is delighted to bring you the 2025 edition of Christmas with Le Cordon Bleu magazine. This special 130-year anniversary edition includes ...
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