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!
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 ...
It's never too late to make a change. Switching to a career in hospitality management will expand your horizons and open up new career opportunities.
The Institute of Culinary Arts Le Cordon Bleu Rio de Janeiro prepares to open in August, bringing the excellence and tradition of the teaching of the ...
Beijing, 26 June 2018 – Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, and the Tourism College of Beijing ...
An enthusiastic group of professional educators came from all over the state to attend Teaching Gastronomy, a one-day professional development workshop held in ...
Le Cordon Bleu wins the crowd at the Melbourne Good Food and Wine Show with delicious choux pastry samples, showcasing its prestige educational brand to 35,000 ...
Chef Dato’ Fazley Yaakob demonstrated Malaysian and French fusion dishes for the Guest Chef Demonstration at Le Cordon Bleu London on 24th May 2018.
We were delighted to welcome Fredrik Berselius for the launch of his first book ASKA in partnership with Phaidon.
Le Cordon Bleu London were pleased to welcome Le Cordon Bleu Mexico Chefs, Cédric Carême and Aldo Omar Morales for a Guest Chef Workshop for Mexican Week.
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