Liquid Gold
To mark the 10th anniversary of the Olio Nuovo Days, we were delighted to celebrate olive oil and the richness of its many expressions. Producers, experts and ...
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.
To mark the 10th anniversary of the Olio Nuovo Days, we were delighted to celebrate olive oil and the richness of its many expressions. Producers, experts and ...
From Lagos to Abidjan, Le Cordon Bleu Paris shared its pastry expertise through a tour dedicated to chocolate, craftsmanship and meaningful exchanges.
Following the Ōra King Salmon demonstration led by chef Shaun Clouston last month, a selection of our Bachelor of Culinary Arts and Business students were ...
Featuring spears of fresh asparagus, goats' cheese, Parmesan, lemon, and thyme, this rustic puff pastry tart celebrates the best flavours of early summer.
We are delighted to announce the quarter finalists for Le Cordon Bleu Scholarship 2026.
It’s officially apple picking season in Australia and, with the cooler weather upon us, now is the perfect time to get baking with this humble fruit.
For Mitchell Turner, hospitality was never just about hotels – it was about people, experiences and the opportunity to build a career without borders. Today, as ...
Butterflying prawns is one of those foundational culinary techniques that instantly elevates seafood dishes.
For Rhea Koshy, the path to becoming a pastry chef didn’t begin in a professional kitchen - it began at home, shaped by the warmth of family and the joy of ...
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