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!
We kicked-off this year’s nihonshu season with our Sake Basic course this month.
December 2018 - Christmas holidays are the opportunity to spoil your loved ones and gather around gourmet and tasty dishes. On this occasion, Le Cordon Bleu ...
Paris, December 2018 - Le Cordon Bleu Paris, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is proud to present its team of ...
In the competitive world of fine dining, hospitality professionals need to stay abreast of the latest food trends, understand what's driving them and predict ...
Succeeding in the hospitality industry relies on three critical factors: hard skills, soft skills and attitude. Le Cordon Bleu can help you develop what you ...
December 2018 - Christmas is fast approaching, it is time to put on your Father Christmas costume and find the perfect present for your nearest and dearest! For ...
Le Cordon Bleu London was recognised with two prestigious awards at the Higher Education Awards 2018 on Monday 26th November: Best Industry Partnership 2018 and ...
The Burgundy region of France is famous for its fine wines. Dishes ‘à la Bourguignonne’ generally include a sauce made of red wine and a garnish of small ...
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