News & Events
The Many Flavours of Le Cordon Bleu
There is always something happening at Le Cordon Bleu. From student competitions to major festivals, we will bring you the latest news, videos and events from around the world.
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Visiting students from Thailand, Indonesia, Cambodia, Laos, Brunei, Vietnam, Singapore, Brunei and Malaysia had a great time interacting with Le Cordon Bleu ...
Le Cordon Bleu Ateneo congratulates the members of Batch 2 of Diplome in Cuisine Program for completing their rigorous culinary training and for passing the ...
Le Cordon Blue Ateneo de Manila students explore Mexican influences on Filipino food in the Manila-Mexico Dinner in Contrast
Chef Rebecca Disini, Le Cordon Bleu Ateneo de Manila's Commencement Speaker at the 1st Recognition Program on September 10, 2022. Chef Rebecca Disini is ...
A scrumptious mix of sugary flavors, the Panna Cotta has its origins from Italy. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...
Tagliatelle is described as a long, ribbon-like pasta that suits thick dressings. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...
Prepared by Chef Thierry Le Baut, Technical Director, Le Cordon Bleu Ateneo's Italian recipe series starts off with Italy's famous risotto. Recreate a ...
The riz au lait is made by slowly cooking rice with milk and sugar. Due to the scarcity of rice and sugar in the 14th Century, it was served only to society's ...
A mousse, the French word for "foam", is defined as a dessert that bears a creamy, yet light and foam-like texture. With a recipe by Chef Thierry Le Baut, ...
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