Graduation Ceremonies
at Le Cordon Bleu Japan

At the age of 30, Nuno decided to follow his passion for pastry. Portuguese by birth, he put aside his career as a doctor and flew to Paris to enrol in the ...

To offer greater flexibility for our students, Le Cordon Bleu London has launched 6-week intensive certificates in the January intake (Winter term). Students ...

Out students continue to get the best culinary education

When Le Cordon Bleu Australia went from on-campus teaching to online learning in early 2020, staff and students rose to the challenge with spirit.

LE CORDON BLEU DUSIT’S OPEN HOUSE FOR CUISINE LOVERS Discover why Le Cordon Bleu is the world’s most acclaimed culinary arts & hospitality management ...

Our students have been itching to get back into their chef whites, having postponed their studies during lockdown.

Summer has arrived and what could be more fitting than a dessert bursting with lemon cream and red berries, nestled inside of a light choux pastry. The ...

When there is an abundance of fresh cherries we know summer is in full swing. Gentle poaching in merlot and arranging the fruit on top of an almond cream base ...

The riz au lait is made by slowly cooking rice with milk and sugar. Due to the scarcity of rice and sugar in the 14th Century, it was served only to society's ...