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 London is pleased to announce that it will be reopening on Monday 6th July 2020. This is following the closure as part of the UK governments ...
Le Cordon Bleu Ottawa's Chef-Instructor Nicolas Belorgey shares his "Strawberry Cranberry Barquette Memories" dessert recipe on the May-June 2020 edition of Le ...
RM3000 tuition fees waiver for October 2020 intake for international students
Open House with Demonstration in September & October 2020
The world is gradually recovering normality after the difficult moments experienced due to the health crisis caused by COVID19. Consequently, Le Cordon Bleu ...
Le Cordon Bleu Paris is happy to announce the reopening of the institute on Monday, 6th July. All teams are looking forward to welcoming students, employees and ...
Introducing Paulina Ramintas, Le Cordon Bleu Australia’s Industry Engagement and National Alumni Officer, based in Adelaide. It’s always nice to put a Le Cordon ...
Le Cordon Bleu Dusit used the professional cleaning services to sanitize all the areas in the campus including kitchens, demonstration rooms, locker rooms and ...
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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