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, the leading global network of culinary arts and hospitality management institutes, has been chosen by the Centre des Monuments Nationaux ...
Innovation and adaptation are essential for culinary arts and hospitality sector, so research and development are at the centre of Le Cordon Bleu development, ...
Le Cordon Bleu Dusit have strengthened our safety and hygiene measures in order to continually run operations and on-site classes in all our school’s area in ...
In this interview we caught up with former Le Cordon Bleu London student Thomas Jeremy Taylor, who graduated with our Diplôme de Pâtisserie and Diplôme de ...
Le Cordon Bleu is delighted to announce that the Advanced Studies in Gastronomy (HEG) programme now has two distinct study options, allowing greater flexibility ...
Le Cordon Bleu is known for helping shape the careers of some of the best chefs, food enthusiasts, and hospitality professionals around the world. Recently, ...
Le Cordon Bleu London is pleased to announce we will once again be running Le Petit Cordon Bleu, our cooking course for children. This course has been ...
Anastasia Samogulova and Valentin Trebaol met whilst studying at Le Cordon Bleu Paris Institute. Following graduation, they continued their journey together, ...
The new Le Cordon Bleu book, L’École de la Boulangerie (published by Larousse) has been rewarded in the “Best of the Best” category at the international ...