Industry placement leads to five-star management role
In 2008, Le Cordon Bleu alumnus Sagar Pore gained a full time role at the Langham Hotel in Melbourne after completing his Le Cordon Bleu work placement there. ...
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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In 2008, Le Cordon Bleu alumnus Sagar Pore gained a full time role at the Langham Hotel in Melbourne after completing his Le Cordon Bleu work placement there. ...
As March is coming to an end and the much anticipated spring season returns for its annual visit, it is the perfect excuse to head up to our beautiful rooftop ...
Our workshop series which commenced in March will continue through the year. A total of 11 workshop sessions were carefully design for your to learn the best ...
Bonjour France – A Taste of France” is a regional-focused French food and wine fair in Malaysia organized by Business France - French Trade Commission to ...
A Tribute to French cuisine entitled “A Curious Savoir-Faire” was made through a customised French-style menu graced by the presence of the French ambassador ...
This first Ceremony witnessed 10 Diploma in Pastry Arts and 12 Diploma in Cuisine graduates received their prestigious awards from their respective Chef ...
Soon we will find among our stoves some of the most outstanding chefs of the current gastronomic scene.
The graduation ceremony for our first term was held on 23 March 2017 at Dusit Thani Hotel.
Le Cordon Bleu Dusit welcomed Ms.Delphine Waller, School Director and Project Manager - the Hospitality and Catering Centre (HCTC) in Mae Sot on her school ...
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