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.
Discover the new podcast "A Tasteful Story" by Le Cordon Bleu Paris which invites you to listen to the testimonies of eight of its alumni.
Le Cordon Bleu Paris provides a 15-to-18-month training programme which best prepares students for the reality of the working world. Students who have chosen ...
Since graduating with a Diplôme de Cuisine in 2006, Norihisa has gone far. He has just been named chef of La Cuisine restaurant and Le Bar Long at Le Royal ...
Le Cordon Bleu is celebrating International Women’s Day this year with a series of interviews featuring Le Cordon Bleu Chefs, alumni and students.
Raina Kadar is living proof that it’s never too late for a career change. This International Women’s Day, the 35-year-old sous chef from Melbourne is inspiring ...
Le Cordon Bleu Ottawa prides itself on the thousands of alumni who go on to be successful chefs, patissiers, hospitality managers and business owners. If you ...
If you are looking to take your hospitality career to the next level, our Hotel and Restaurant Management programs can open new doors to exciting paths.
Are you a Le Cordon Bleu Australia pâtisserie student or alumni? Put your best foot forward and enter the 2023 La Rose Noire Competition!
While our students spend most of their time honing their skills in the kitchen, it is invaluable as a chef to understand and appreciate where our ingredients ...
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