Hawila, one of our Bachelor of Culinary Arts and Business (BCAB) students, shares her experience living and studying in Wellington.
Gérard Liger-Belair is set to join us as a Consultant for the Advanced Studies in Gastronomy (HEG) programme in June, when he will share his discoveries and ...
As a young boy growing up in Bengaluru, India, Ram Bharadwaj had big dreams to make a difference. Seeing hotel staff wearing a particular striped uniform was ...
Have you ever wondered what it’s like to study at a world-renowned institution? Now’s your chance to get an insider’s look into life at Le Cordon Bleu Sydney ...
These savoury chouxs are ideal finger food for your Coronation celebrations. This recipe includes three delicious fillings – creamy smoked salmon, earthy ...
Le Cordon Bleu London are pleased to unveil a selection of celebratory dishes to mark the Coronation of King Charles III starring the classic Coronation Chicken ...
Poulet Reine Elizabeth, now widely known as Coronation Chicken was created by Le Cordon Bleu London to be served at the Coronation Luncheon in 1953. Our Le ...
Following a 25-year career in the tourist industry, Nicolas André decided to follow his dreams by retraining at the age of 47. As his goal was to open an ...
We catch up with winner of the 2022 Wine Scholarship, Josephine Williams, as she discusses her initial experience on the early stages of the course.
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
