It’s our birthday and we’re sharing our cake! Le Cordon Bleu turns 120 this year and we’re celebrating by sending out our celebration cakes to friends of Le Cordon Bleu and media.
Le Cordon Bleu Adelaide students making our 120th birthday cakes with Chef Jenni Key.
In the kitchen with Chef Jenni Key and students baking and decorating 120th birthday cakes for media and friends of Le Cordon Bleu.
Thank you everyone!
Le Cordon Bleu New Zealand recently hosted the annual Kaibosh Food Rescue fundraising event Kaimahi. For every $20 Kaibosh received in proceeds from the event, ...
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 ...
At the age of 30, Nuno decided to follow his passion for pastry. Portuguese by birth, he put aside his career as a doctor and flew to Paris to enrol in the ...
To offer greater flexibility for our students, Le Cordon Bleu London has launched 6-week intensive certificates in the January intake (Winter term). Students ...
Jenny May Thu shares why she gave up medicine for a Master of International Hospitality Management at Le Cordon Bleu Australia, as she prepares for her next ...
Alumna Sonia Manoj Patil was thrilled to cook for the judges of Masterchef Australia at experiential restaurant Enter Via Laundry where she works as chef. Sonia ...
When Le Cordon Bleu Australia went from on-campus teaching to online learning in early 2020, staff and students rose to the challenge with spirit.
Out students continue to get the best culinary education
Interview with Capper, Vacharobol Sopa, Diplôme de Cuisine Thaï and Diplôme de Pâtisserie graduate from Le Cordon Bleu Dusit Culinary School
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