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Le Cordon Bleu Dusit invites all prospective students to find out more about our programmes by joining our Open House.
We have been privileged to welcome many wonderful guest chefs over the years to Le Cordon Bleu Dusit Culinary School.
The Executive Committee of Le Cordon Bleu Dusit Culinary School hosted a cocktail reception to mark the arrival of our President & CEO - Mr. Andre Cointreau, Mr....
Le Cordon Bleu Dusit hosted an Open-House for potential prospects, other culinary arts lovers, alumna as well as students.
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and delicious....
Chef Wimonsiri Sawanpornpen, Le Cordon Bleu Dusit Sous Pastry Chef, redesigned this recipe for an exclusive workshop which performed at “Amazing Thai Taste Festival...
We aimed to promote the authentic Thai cuisine and a range of culinary workshops and so much fun activities throughout the 4-day event.
Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish....
Our alumni, Naruemon Chitmonkongsuk, shares her success stories as a director of Chez Charlie restaurant, a homemade style French restaurant where many French customers...
Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.
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