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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!
Open Day Nepal
After graduating from Le Cordon Bleu New Zealand in 2014, Eilish has worked at some of the top restaurants in Wellington, baked in both Denmark and Scotland, ...
We were proud to be among the 355 students, faculty and industry members, and government representatives in attendance at the official opening ceremony of ...
We were honored to have Chef Philippe Urraca - M.O.F Chef, Chef Ryuki Kawazaki, 2 Michelin Stars and Chef Arnaud Dunand Sauthier, 2 Michelin Stars shared their ...
Le Cordon Bleu Dusit was delighted to arrange an exclusive workshop entitled “The Purest Culinary Art Exclusive Italian Cuisine Workshop by S-Pure (Betagro)” ...
Hospitality is a highly accessible industry, with plentiful jobs and many skills transferable from other careers. However, employers often lack the time and ...
Congratulations to all the students who graduated on 22nd June 2018. The pictures from the event held at The Hurlingham Club are available to view in our ...
In this interview with Neil Gow (Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate) he discusses how neurogastronomy and ...
Food & Wine Writing is a 12-week unit from the Le Cordon Bleu Master of Gastronomic Tourism program. The unit can be studied as part of this program, or as a ...
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