The students in the Bakery Diploma Program demonstrate their skills and creativity at this bakery event, "Pain Buffet". Based on a theme the students have chosen, they bake various kinds of breads and decorate the room to welcome visitors who are interested in the bakery courses at Le Cordon Bleu.
Don't miss this special opportunity to meet and talk to our bakery chefs, students and school teams about our programs.
＊ Number of registration limited to
June 17th (Fri) 6:30pm - 7:30pm : 30 guests
June 21st (Tue) 6:30pm - 7:30pm : 30 guests
＊ Students in the Classic Cycle Diploma and Certificate Programs are welcome to join the event without prior registration.
＊ This event is Free.
Discover this tasty and original Truffle glazed langoustines, spelt and horn of plenty mushroom ‘risotto’ recipe. It will look perfect on your New Year's Eve ...
Register for our next Open House on Tuesday 15th March 2016.
An established Christmas dessert made to resemble a yule log which is traditionally burnt on the hearth on Christmas Eve. This modern version has a rich centre ...
Japanese cuisine tends to be more subdued than its French cousin, opting to accentuate inherent flavours in ingredients rather than building layers of flavour ...
Congratulations to all the students who graduated on 18th December 2015 at the InterContinental in London. The pictures of the event are now available in our ...
Mr. Gary Cromie, Joint Venture Director and Chef Fabrice Danniel, Executive Master Chef hosted a cocktail reception for Mr. André Cointreau, President and CEO
On Friday 20 November, Le Cordon Bleu Dusit welcomed prospective students to the OPEN HOUSE which provides information about our culinary programs and our ...
Food photography is a popular pastime these days, as many people love to take photos of food and upload them to social media for all their family and friends to ...
The 12-hour Cocktail workshop was designed to teach students how to mix delicious and trendy new cocktails with style to impress their friends and family or to ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
