Vote for Le Cordon Bleu Paris in the “Best Culinary Training Institution” category
Le Cordon Bleu Paris is once again in the running and has been nominated in the “Best Culinary Training Institution” in Europe category, at the World Culinary ...
Le Cordon Bleu Paris is once again in the running and has been nominated in the “Best Culinary Training Institution” in Europe category, at the World Culinary ...
Whether it's your first time in Thailand, or you're coming back after a break - welcome! Le Cordon Bleu Dusit Culinary School – The leading culinary institute ...
Le Cordon Bleu Dusit was delighted to organize its first Graduation Ceremony of the Year 2022 for the graduates from Term February 2021 and November 2021 at ...
Le Cordon Bleu Dusit organized an exclusive workshop “3-Flavors Macarons” by Chef Marc Razurel in an occasion of 19th Year Anniversary Celebration for Lin ...
Chef Fern's Journal | Kesarin Rungpakdeesawat
A wonderful and surprising recipe 'Lychee and Rosewater Mille-Feuille' for Valentine's Day created by Robert Veitch. This hearty and sweet recipe comprises of ...
Toey Watcharapong Prasert, alumnus of the Professional Thai Cuisine Program, presents an important piece of Thai food under the name “Sam Rub Lunch” in term 3 ...
Interview with one of our successful Diplôme de Pâtisserie alumni, Chef Pawinwat Choksetapawin, the owner of Bor-Baimai by Chef Beam and the first Top Chef ...
To celebrate Valentine’s Day, our Pastry Chefs have created a recipe to be enjoyed as a couple or a group. The combination of fruity flavours, with lemon and ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.