NEWS & EVENTS | Le Cordon Bleu Dusit

CULINARY ARTS PROGRAMME

Graduation Ceremony - Another Recognised Step to Culinary Arts & Hospitality Industry

From generation to generation, we could not be more proud of our students that has graduated and received the certificates from Le Cordon Bleu leading their ways to Culinary World!

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News, Technique

Technique: Hollandaise Sauce

In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the ...

Event, News

Le Cordon Bleu at SIRHA 2017

We are happy to announce our presence at the World Hospitality and Food Service event (SIRHA). The international fair takes place in Lyon (France) between ...

News

Le Cordon Bleu Dusit Culinary School made a big contribution toward Thai Society.

Corporate Social Responsibility (CSR) is one of Le Cordon Bleu Dusit Culinary School's main initiatives to help provide support funding for special education ...

News

Nil Fish Recipes in Honor of His Majesty: The Great King Bhumibol Adulyadej

In honor of the passing of His Majesty King Bhumibol the Great - Much loved Monarch of Thailand -- Le Cordon Bleu Dusit Chefs have prepared two dishes in honor ...

News

Advent Day 18: Sauces at Christmas Time

Sauces are an important component in any meal but this is even more so at Christmas time. Imagine sitting down to your Christmas lunch and having your turkey ...

News, Recipe

Rolled steamed herbal Pla Nil served with tomato sauce and seasonal vegetables

Thai Cuisine Chef of Le Cordon Bleu Dusit has prepared special recipe using NIL fish in honour of His Majesty King Bhumibol the Great - much loved Monarch of ...

News, Recipe

NIL Fish on Zucchini and Caviar Crust, Tomatoes Guimauve, Sweet Corn Cremeux

French cuisine chefs of Le Cordon Bleu Dusit have prepared special recipes using NIL fish in honour of His Majesty King Bhumibol the Great - much loved Monarch ...

News, Recipe

Christmas recipe: Lemon Yule log

A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.