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Don’t Miss Wellington On A Plate 2020
Wellington's biggest culinary festival Visa Wellington On A Plate (WOAP) will run throughout the full month of October. Feast your senses in this celebration of all thingsfoodand beverage with Le Cordon Bleu New Zealand!
The 5 strong points of our Wine & Management Program
Over the past 10 years, the goal of the Wine and Management program has been to turn a passion for the world of wine into a profession. It trains future entrepreneurs, sommeliers, consultants and oenology tourism specialists for working in the wine industry.
Meet Le Cordon Bleu Alumna Aaina Dutt
Le Cordon Bleu Paris offers the ProfessionalImmersion program to enable its students to be as well prepared as possible for the reality of the professional world. We met Aaina Dutt, who shares her experience after joining the program.
Le Cordon Bleu London celebrates opening of London Stock Restaurant
“To be a good cook you must have a good base of skills”
Meet Brazilian Chef Paulo Munhoz, Diplôme de Cuisine Alumni from Le Cordon Bleu New Zealand.
Dashi Poached Mackerel: A delicious recipe filled with Asian flavors
Mackerel is a rich, oily fish; here the mackerel is served with ginger and spring onion spiced, shiitake and tofu gyoza and finished with fresh crisp apple and garnished with apple blossom.
 
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