Clara Puig and Tula: success, taste and “causing a stir”
The greatest success for a teacher is seeing their former students grow and progress, in this case, in the world of gastronomy. Being part of the seed of that ...
A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
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The greatest success for a teacher is seeing their former students grow and progress, in this case, in the world of gastronomy. Being part of the seed of that ...
Le Cordon Bleu will be attending exhibition educations in Singapore on 12th & 25th November 2016.
This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...
Simon Barton won the first prize - a 3 weeks trip in Paris, including 2 weeks of training under the guidance of Thierry Marx and his team at the Mandarin ...
Le Cordon Bleu Melbourne Culinary Arts Institute celebrated its inaugural graduation ceremony on Thursday 27th October 2016, at the Carousel event centre, ...
Christophe Lavelle became interested in molecular cuisine, also known as techno-emotional or avant-garde cuisine, in the late 90s. Ever since, he has carried ...
On Tuesday, 27 September, GJ FOOD The Fine Food Connection, held its first Foie Gras competition, created to encourage the creativeness of young chefs in the ...
South Australian Premier, Hon. Jay Weatherill, paid Le Cordon Bleu Paris a visit. As it happened, the winner of this award, Ben Simon, was in Paris at the same ...
Le Cordon Bleu Sydney Superior Pâtisserie graduate, Mary George, achieved a third place in WorldSkills for Pâtisserie. This was an 18 hour competition, over 3 ...
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