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Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...
The graduation ceremonies were held at the Ritz-Carlton Tokyo on June 27th and the Kobe Portopia Hotel on June 25th.
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 Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.
Every three months, students from the Bakery Diploma program demonstrate their skills and creativity by baking various breads and Danish, throughout the ...
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.
Discover Kappabashi-dougugai, a specialty shopping street for cooking and baking tools in this mini-seminar from Kamaasa, a long-standing professional tool shop ...
You’ve worked in restaurants before coming to Le Cordon Bleu, so what’s the difference between learning at a restaurant and at a school?
Le Cordon Bleu Japan Classic Cycle (Cuisine, Pastry, Bakery) students and graduates are invited to this exclusive pre-release viewing of “Burnt”.
Le Cordon Bleu offer you a recipe Bittersweet glazed duck breast, crispy polenta, rhubarb. An association of sweet and sharp flavours.
In February 2016, Le Cordon Bleu hosted in collaboration with Gekkeikan, a long-standing Japanese sake producer, the very first sake brewery excursion in ...
Our Le Cordon Bleu representatives will be attending the education exhibitions in Singapore. To learn more about Le Cordon Bleu and the programs on offer, come ...
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