Inspire Asia - Japanese: Daikon and king crab ravioli and tomato jelly
Have you ever heard the word 'Umami' before? It originated from Japanese Cuisine, one of the most distinguish and popular in the world. Today, our Chef will ...
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.
Have you ever heard the word 'Umami' before? It originated from Japanese Cuisine, one of the most distinguish and popular in the world. Today, our Chef will ...
Congratulations to all the students who graduated on 9th December 2022. The pictures from the event held at The Hurlingham Club are available to view here.
Le Cordon Bleu Paris will take part in Sirha from 19 to 23 January 2023 in Lyon. Recognised as the International Restaurant, Hospitality, and Food exhibition, ...
Graduated from the Diplôme de Pâtisserie in 2012, Paola Andrea Sánchez founded Espacio Crudo in Bogota. It is a food design and photography studio that ...
Cooking deliciously with plant-based products is now possible. Le Cordon Bleu invites you to discover its training and workshops.
Happy Chinese New Year 2023 from Sunway Le Cordon Bleu
International success in 2022
Le Cordon Bleu are delighted to share this special festive culinary demonstration as part of the Advent Calendar 2022.
To learn more about Le Cordon Bleu and the programmes on offer, come and meet our team. Talk to us about career pathway options and how a qualification from Le ...
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