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 French cuisine, fougasse is a type of bread typically associated with Provence but found in other regions. Some versions are sculpted or slashed into a ...
A team of Pastry Chefs from Le Cordon Bleu Paris, the organisation behind the leading global network of culinary arts and hospitality management institutes, has ...
Le Cordon Bleu Dusit is please to invite you to The Art of Bakery Open House event.
We are excited to open Signatures Terrace! Come enjoy small and sharing plates by award-winning Chef Yannick Anton and specialty cocktails. Open every Thursday ...
During June 24th and 25th, Le Cordon Bleu Madrid hosted the summer university course "CON LAS MANOS EN LA MASA", dedicated entirely to pastry and restaurant ...
The Institute continues with its annual program of masterclasses. We received chef Juan Carlos García (Vandelvira*) and the olive oil.
Due to popular demand, we are running new sessions for our Mastering Italian Pasta and Mastering the Art of Macarons short courses.
The graduation ceremony for our culinary students took place on June 18. Congratulations to all graduates on their well-deserved success!
The graduation ceremony for our pastry and bakery students took place on June 18. Congratulations to all graduates on their well-deserved success!
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