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.
Le Cordon Bleu London is delighted to share the news that alumni owned restaurant, Sollip, has been awarded one Michelin-star in the Michelin Guide for the ...
Chef Fern's Journal | Kesarin Rungpakdeesawat
A wonderful and surprising recipe 'Lychee and Rosewater Mille-Feuille' for Valentine's Day created by Robert Veitch. This hearty and sweet recipe comprises of ...
David Scott is the course instructor for Principles of Gastronomy with Le Cordon Bleu Online Learning. Explore David’s insights of food from a social and ...
Le Cordon Bleu Adelaide Alumna Patricia d’Avila is a personal chef for Ipanema Kitchen and a Branch Coordinator for Meals on Wheels. Learn about Patricia’s ...
Le Cordon Bleu London are delighted to share the annual impact report from surplus food donated to City Harvest throughout 2021.
Toey Watcharapong Prasert, alumnus of the Professional Thai Cuisine Program, presents an important piece of Thai food under the name “Sam Rub Lunch” in term 3 ...
Interview with one of our successful Diplôme de Pâtisserie alumni, Chef Pawinwat Choksetapawin, the owner of Bor-Baimai by Chef Beam and the first Top Chef ...
We are pleased to announce the recipient of our Monthly Student Award for January, Grand Diplôme® student Ava Olson.
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
