First Graduation Ceremony of the Year 2022
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 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 ...
A comforting roast dinner is a staple for cold winter weekends, and there’s no reason to miss out if you’re observing a plant-based diet.
Le Cordon Bleu Dusit have strengthened our safety and hygiene measures in order to continually run operations and on-site classes in all our school’s area in ...
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