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.
One of the most beloved chefs in Brazil, chef Renata Braune is responsible for the Cooking and Production of the Institute of Culinary Arts of São Paulo - the ...
Our student social evening are a great way for students to get together but also to meet some with passionate food professionals.
With only few months before the start of the degree, we met with Thomas Kyritsis to discuss the programme and understand what makes it so special.
Join us at Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia and get set for a gastronomic journey that will inspire your plates, your minds and your ...
On 9th May, we were delighted to welcome back Chef Paul Rhodes, the founder of The Paul Rhodes Bakery to Le Cordon Bleu London where he demonstrated six ...
The Institute of Culinary Arts Le Cordon Bleu São Paulo will hold the first Open Doors event on 23 June, from 10 am to 1 pm, at Natingui Street, 862, Vila ...
Le Cordon Bleu is proud to introduce Teaching Gastronomy: A Multidisciplinary Primer, a one-day professional development workshop for teachers and professional ...
Lois Farmer from Leytonstone, East London claims the winner’s title of the 2018 Julia Child Scholarship by Le Cordon Bleu after the finals on 6th June.
Le Cordon Bleu Paris institute sign the Charter instigated by the Collège Culinaire de France and is aimed at hospitality and cuisine schools. This commitment ...
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