
Le Cordon Bleu Madrid, new member of “Amigos de la tapa” club
Le Cordon Bleu Madrid has recently received from the hands of the Spanish Federation of Hospitality and Catering (FEHR) the recognition that makes it a member ...
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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.
Le Cordon Bleu Madrid has recently received from the hands of the Spanish Federation of Hospitality and Catering (FEHR) the recognition that makes it a member ...
In 2016 Christoph Eckert originally from Germany won the 2016 Jeunes Chefs Rôtisseurs Competition. He came to Le Cordon Bleu Paris to study pastry. We met him ...
As is customary and continuing with the excellent relationship with the Association of Spouses of Diplomats of Mexico, the 2nd Friendly Meeting with Diplomats ...
9 June, 2017 Shanghai – Le Cordon Bleu Shanghai showcased its excellence of culinary arts and high-standard of vocational education at the 2017 China ...
Le Cordon Bleu was delighted to be the gold sponsor of the NAFSA 2017 French Reception, an evening event following the six-day annual conference hosted by the ...
Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.
We had the pleasure of welcoming MOF Angelo Musa to Le Cordon Bleu London to give an exclusive pâtisserie demonstration, to an audience of pastry professionals, ...
For all our students and alumni to learn to prepare dishes adapted to different allergies and intolerances, and have the resources to offer alternatives in ...
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