Le Cordon Bleu Dusit Alumni - Naruemon Chitmonkongsuk
Our alumni, Naruemon Chitmonkongsuk, shares her success stories as a director of Chez Charlie restaurant, a homemade style French restaurant where many French ...
Our alumni, Naruemon Chitmonkongsuk, shares her success stories as a director of Chez Charlie restaurant, a homemade style French restaurant where many French ...
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.
Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an ...
In the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le ...
Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.
Opening soon to new students and foodies, Le Cordon Bleu will locate in brand new hotel BURJ on BAY®, at Tabarja – Kfaryassine, North of Beirut.
The graduation ceremony for our first term was held on 23 March 2017 at Dusit Thani Hotel.
Le Cordon Bleu Dusit welcomed Ms.Delphine Waller, School Director and Project Manager - the Hospitality and Catering Centre (HCTC) in Mae Sot on her school ...
Le Cordon Bleu Dusit Culinary School and Dusit Thani Hotel Bangkok were so pleased to be the host food and catering services of the Photography Exhibition ...
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