William was awarded for his outstanding academic achievement upon completion of the MSc Culinary Innovation Management. This unique master’s degree emphasises on innovation within the field of culinary arts and management and aims to prepare students to shape the future of the industry with a creative, sustainable and entrepreneurial approach. The programme combines the study of culinary arts, business and management in a global context with a focus on innovation, sustainability, customer experience and entrepreneurship.
The award was presented by Ninoska Leppard, Group Personnel & Development Director for Corbin & King, who have provided a fantastic prize for the award. Corbin & King have created some of London’s most iconic restaurants and have made a significant contribution to the hospitality industry.
If you are interested in studying the MSc Culinary Innovation Management or another Le Cordon Bleu course, visit our programmes page to view the full list of courses available to start your culinary journey today.
Le Cordon Bleu London welcomed Kazutoshi Endo Executive Head Sushi Chef for Zuma Group Worldwide for a demonstration and tasting on Japanese cuisine.
Le Cordon Bleu offer you a recipe Bittersweet glazed duck breast, crispy polenta, rhubarb. An association of sweet and sharp flavours.
If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a ...
Le Cordon Bleu Australia is a proud sponsor of La Chaîne des Rôtisseurs, an ancient guild with its origins in medieval France, the purpose of which, then as ...
We teamed up with Great Italian Chefs to host an exclusive cooking event on coffee with Michelin-starred Chef Roberto Petza and Master Chef Nicolas Houchet.
Our newest institute the Le Cordon Bleu Perth Institute launched with grand style on 27th April with an official ribbon cutting and plaque unveil. Premier of ...
In February 2016, Le Cordon Bleu hosted in collaboration with Gekkeikan, a long-standing Japanese sake producer, the very first sake brewery excursion in ...
On Thursday 14th April 2016, we welcomed Caviar Perle Noire, a premium caviar produced in the renowned Périgord Noir, South West France for an exclusive ...
Le Petit Larousse du chocolat by Le Cordon Bleu and Larousse a contenders for the 2016 Gourmand World Cookbook Awards, best book prize in Chocolate category.
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