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!
Pop-up dining has taken the foodie world by storm and Le Cordon Bleu London, in partnership with Grub Club, hosted the pop-up of all pop-ups right here in our ...
The graduation ceremony of Le Cordon Bleu Paris Restaurant Management (September 16, 2016) welcome Olivier Boucachard, Food and Beverage Manager at ...
Le Cordon Bleu will participate in the Melbourne Cake, Bake and Sweets Show, 21-23 October. Come and visit us at stand #S23.
In celebration of Urban Food Fortnight, we are exploring what the changing seasons means for life on our rooftop garden.
To the great delight of Sydney students, Chef Fazely created a dish from his latest cook book “my Sucre story” Daging Salai bersama Éclair Panggang or Smoked ...
Le Cordon Bleu Sydney hosted a gathering for 40 key Industry Partners at Nel’s Restaurant for an Appreciation and Networking Lunch.
Executive chef, Ben Shewry, from Attica taken Le Cordon Bleu Melbourne students for a Masterclass.
Yesterday evening, Signatures Restaurant hosted the first of two evenings with award winning NYC guest-chef Jungsik Yim, as he prepared his ‘New Korean style ...
Sydney students were offered the opportunity to work alongside Pearl Catering, who were in charge of food and drink for the annual awards and recognition event ...
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