On 4th November Le Cordon Bleu London is hosting an online culinary industry forum in partnership with COREcruitment. Discussing the future of the food ...

Interview with Robert Veitch, Le Grand Diplôme® graduate from Le Cordon Bleu Dusit Culinary School

As Le Cordon Bleu turns 125, we would like to celebrate with a video of our international network of dedicated and passionate chefs, professors, experts, ...

Interview with Capper, Vacharobol Sopa, Diplôme de Cuisine Thaï and Diplôme de Pâtisserie graduate from Le Cordon Bleu Dusit Culinary School

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 ...

Market Visit is an activity in the Professional Thai Cuisine programme. By taking the students to visit the local markets, this will allow the students to learn ...