Raspberry Sorbet Recipe by Rebecca Frey
Made from fresh summer raspberries, this vibrantly-coloured raspberry sorbet is the ideal dessert for days when it's too hot to turn on the oven.
The graduation ceremonies were held at the Ritz-Carlton Tokyo on June 27th and the Kobe Portopia Hotel on June 25th.
On these two nights, we marked the achievements of our graduates who have completed and passed the pastry, bakery, and cuisine diploma programmes.
The graduates shared moments of both laughter and tears throughout their studies at Le Cordon Bleu Japan, and now they are celebrating their accomplishment with relief, smiles and cheers.
Made from fresh summer raspberries, this vibrantly-coloured raspberry sorbet is the ideal dessert for days when it's too hot to turn on the oven.
Fifty years after the Judgement of Paris, Old World, New Roots brought French and Virginian wines together for a blind tasting at Le Cordon Bleu ...
Le Cordon Bleu London is delighted to announce the 32 semi-finalists for the Scholarship 2026.
The graduation ceremony for our Art, Science and Wine Management students took place on July 3. Congratulations to all graduates on their well-deserved success!
We are delighted to share the news that the winner of this year’s prestigious UKSA/Gerard Basset Award is Matthieu Longuere MS, Wine Development Manager for Le ...
Congratulations to our alumna Usha for securing 2nd Runner-Up at the Elle & Vire Young Chef Competition 2026! Representing Le Petit Four, Penang, Usha's ...
Something exciting is coming! Discover two new learning pathways designed for aspiring food entrepreneurs and passionate pastry enthusiasts.
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The graduation ceremony for our cuisine students took place on June 26. Congratulations to all graduates on their well-deserved success!
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