Ice Cream and Sorbet Laboratory Workshop
This is one of the most popular laboratory workshops that we had conducted. Thanks to Bravo who had loan us the ice cream making machine so that Chef Sarju ...
A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
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This is one of the most popular laboratory workshops that we had conducted. Thanks to Bravo who had loan us the ice cream making machine so that Chef Sarju ...
Le Cordon Bleu Australia recently welcomed lecturer Xavier Mouche to the School of Business team. This month we sat down and got to know the man behind the ...
World Tapas Day was celebrated across the globe on June 16. To honour this day, we caught up with Le Cordon Bleu Sydney alumnus Marcos Razeira who has a passion ...
If you run a restaurant, bar, or any similar business in the Food & Beverage Industry, you may be aware of the importance of having great pictures that showcase ...
Let's open a love letter from K. Pompam and see what it is hiding.
Whether you exclusively follow a plant-based diet, you're doing Veganuary or just fancy trying something new, there’s a world of flavour to be discovered in ...
The new Le Cordon Bleu book L’École de la Boulangerie (published by Larousse), which came out in October 2021, won first prize in the “Professional Food Books” ...
Le Cordon Bleu New Zealand degree students championed the French culinary techniques by applying them to New Zealand produce, and adding the wow factor that is ...
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 ...
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