![Le Cordon Bleu Paris launches a Diploma in Culinary Management](https://static.cordonbleu.edu/Files/MediaFile/52952.jpg)
Le Cordon Bleu Paris launches a Diploma in Culinary Management
The programme is aimed at students with Culinary Arts training or who have worked in cuisine or pastry and want to become entrepreneurs. Graduates will possess ...
Canada's Great Kitchen Party is the most respected culinary competition in Canada! This year we hosted this prestigious event at Le Cordon Bleu Ottawa's Signatures Restaurant.
Our first place winner, Chef Ian Carswell of Black Tartan Kitchen took home the gold over seven Ottawa-area chefs.
Second place was Chef Ben Landreville of Sidedoor Restaurant. Chef Ben served up is version of banh khoai, a Vietnamese pancake, with spot prawns, pork sausage and fungus, nuoc mam cham, preserved vegetables and fresh herbs.
Coming in at third place was Chef Daniela Manrique of The Soca Kitchen. She served a fantastic chile-rubbed and smoked beef tenderloin with hazelnut romesco sauce, shaved raw artichoke, fermented black garlic and white soy vinaigrette and uni, port, pear pâté brûlée. Chef Daniela also won the 2019 People’s Choice Award!
The programme is aimed at students with Culinary Arts training or who have worked in cuisine or pastry and want to become entrepreneurs. Graduates will possess ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has been working on a phenomenal project of recreating the ...
Le Cordon Bleu Adelaide’s second Career Services Fair for 2017 had an excellent turnout with 119 students and alumni and 25 industry partners attending. ...
Le Cordon Bleu Sydney celebrated 21 years of graduating students from the Sydney Institute with an elegant Alumni event at the Art Gallery of NSW. Starting out ...
Her visit to The Langham, Melbourne changed everything. Lien already had a double degree in Marketing and Science, and had been searching for employment. ...
Le Cordon Bleu alumnus Anthony Junha Shin has gone from culinary student to lecturer in only a few short years. He is now a Commercial Cookery Chef Lecturer at ...
Ever since he was a child, boulangerie has been all Chef Somoza has ever wanted to do. He took his first steps in the field learning his craft alongside One of ...
Kneading is very important to distribute the yeast and allow gluten to develop. Watch this short video to understand the baking technique.
A new programme for Culinary Arts graduates or those with at least two years professional experience. The first session will take place from 6 to 10 November ...
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