Le Cordon Bleu Dusit marked its 9th Year Anniversary on the 7th of July, 2016. In line with Thai culture and tradition, the occasion was marked with the staff ...

July 2016 - Le Cordon Bleu-Sookmyung in collaboration with Le Cordon Bleu Dusit Culinary School organized a special event of ‘A Taste of Thai Cuisine Week' by ...

The second Le Cordon Bleu Dusit graduation ceremony for 2016 was held on 8 July 2016 at Dusit Thani Hotel.

This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...

Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, welcomes its first intake of students to its new campus, on ...