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!
In traditional Japanese confectioneries, you'll often find a curious garnish that is sweet and slightly starchy. It's usually reddish-brown – though not always ...
Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...
Congratulations to Le Cordon Bleu Sydney Advanced Diploma of Hospitality alumna Jinhee Park for winning first prize in the recent 2015 Australian Cake ...
The month of May was packed full of events for the Wine and Management students. From coffeeology to a master class on Alsace wines, a whole variety of themes ...
People who love food, wine and travel now have the opportunity to turn their passion into a career through the Le Cordon Bleu Master of Gastronomic Tourism ...
“I had never seen shiso before coming to Japan. We don’t have it in France!” says Chef Dominique, who arrived in Japan in 2000. Fifteen years have passed since ...
Le Cordon Bleu Dusit joined with the DITP at THAIFEX. This event provided LCBD good opportunities for promoting Thai Cuisine, cooking techniques through a ...
Say Cheese is one of our most popular workshops. The course introduces a variety of tasty French cheeses and cheese matching concepts. The participants enjoyed ...
On Friday 5 June, Le Cordon Bleu Dusit welcomed potential future students and other culinary arts lovers to our OPEN HOUSE. Guests learnt about the unique ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
