![Open Days in India - July 2018](https://static.cordonbleu.edu/Files/MediaFile/54738.png)
Open Days in India - July 2018
Meet our representatives in Bangalore, Mumbai and Delhi for three exclusive Open Days.
A Dinner in honour hosted by HE MR Christophe Penot, the Ambassador of France to Malaysia and Mrs Yukimi during the last visit of our President and CEO Mr Andre Cointreau.
The dinner held in honour for our President was also attended by Dr Elizabeth Lee and Mr Lindon Price, director of Sunway Le Cordon Bleu, with Chef Fabrice Daniel - Le Cordon Bleu Regional Pastry Director, Chef Rodolphe Onno - Technical Director of Le Cordon Bleu Malaysia, and Ms Ming Ho - General Manager of Le Cordon Bleu Malaysia.
President & CEO Mr Andre Cointreau had a session with staffs of Le Cordon Bleu Malaysia to understand their job responsibilities during his last visit to the school on 4 & 5 July 2016.
Meet our representatives in Bangalore, Mumbai and Delhi for three exclusive Open Days.
After graduating from Le Cordon Bleu New Zealand in 2014, Eilish has worked at some of the top restaurants in Wellington, baked in both Denmark and Scotland, ...
Open Day Nepal
We were proud to be among the 355 students, faculty and industry members, and government representatives in attendance at the official opening ceremony of ...
We were honored to have Chef Philippe Urraca - M.O.F Chef, Chef Ryuki Kawazaki, 2 Michelin Stars and Chef Arnaud Dunand Sauthier, 2 Michelin Stars shared their ...
Le Cordon Bleu Dusit was delighted to arrange an exclusive workshop entitled “The Purest Culinary Art Exclusive Italian Cuisine Workshop by S-Pure (Betagro)” ...
Congratulations to all the students who graduated on 22nd June 2018. The pictures from the event held at The Hurlingham Club are available to view in our ...
Hospitality is a highly accessible industry, with plentiful jobs and many skills transferable from other careers. However, employers often lack the time and ...
In this interview with Neil Gow (Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate) he discusses how neurogastronomy and ...
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