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!
Delight your tastebuds in this light, silky dessert and bring some elements of spring to your plate. With a creamy vanilla bean panna cotta base and a sweet ...
This delicious winter warmer is a celebration of British seasonal ingredients. The butternut squash paired with the red wine sauce is a delightfully comforting ...
Le Cordon Bleu Dusit took the Professional Thai Cuisine students to a Home-Grown Vegetable Garden Fieldtrip and held a mini market in a classroom to allow them ...
We caught up with former Le Cordon Bleu London student Ursula Oldenburg, who graduated with our Diplôme de Cuisine.
Since graduating from Le Cordon Bleu New Zealand Annabel has been running her Patisserie business Annabel Bakes and teaching cooking classes at the Alliance ...
This recipe is a playful twist on the traditional choux bun, featuring a delicious combination of rich chocolate, zesty orange, sweet raspberries and crispy ...
Legumes are a very healthy food that should gain more presence in our diet. Since the beginning of human time, they have been part of all culinary traditions ...
Le Cordon Bleu Dusit Culinary School welcomed all students back to the campus for November 2021 intake on Monday 8 November 2021.
Alumnus Vaibhav Vishen recently held a Masterclass event presenting a recipe which is featured in Le Cordon Bleu's newest cookbook "A Culinary Journey".
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