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.
Juan Sebastián Pérez (Gen. 2006) from Quito, Ecuador has his restaurant Quitu where he fuses his passion, haute cuisine and technique with local products.
Twenty years ago, Leona Watson studied a Basic Certificate at Le Cordon Bleu Sydney. Today she has built a thriving career in an industry she loves, providing ...
In conjunction of the launch of Classic cycle and Grand Diplôme programmes, as well to enhance the student’s experience the first ever study tour was organised. ...
We received Chef Israel Aréchiga on April 11 at the Universidad Anáhuac México
On May 18 Ana Martorell Gutiérrez (gen. 2006) will return as a professional to Le Cordon Bleu Anahuac to teach a class.
As a growing number of Australian diners use their smartphones to locate dining options, restaurant managers need to ensure their menus are designed to win ...
Korean chef Son Sewoo’s culinary star continues to rise. Crowned Le Cordon Bleu Dux in 2010, he has collected 14 prestigious gold and silver medals, and today, ...
April 14 is World Coffee Day. To better understand this universe, we interviewed Amanda Capucho, CEO of Orfeu Cafés Especiais, the most awarded Brazilian coffee ...
It is an honour for Le Cordon Bleu Pastry Chef Wimonsari Sawanpornpen, to have designed and created this magnificent gâteau for our beloved Princess.
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
