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 Brisbane unveiled two state-of-the art training kitchens at its Queensland South Bank Institute where it delivers world-class culinary arts and ...
Le Cordon Bleu Adelaide is proud to promote its Complete Wine Series of 5 sensory workshops exploring the wonderful worlds of Prosecco, Riesling, Shiraz, ...
Le Cordon Bleu Australia is delighted to announce that Karen Doyle (Le Cordon Bleu Sydney Program Manager) has been appointed National President of Australian ...
Demet Güzey attended Le Cordon Bleu Advanced Studies in Taste programme (HEG) in 2014. She looks back at this fantastic experience and tells us what it brought ...
Paris, 13 March 2019 – In March, Le Cordon Bleu, the leading global network of culinary arts and hospitality management Institutes, will take part in the ...
Learn how to make Mignon with mashed purple potatoes and tuile de pain with Le Cordon Bleu. An exclusive recipe from our Head Chef João Paulo!
On the 3rd and the 4th of March Le Cordon Bleu Rio de Janeiro joined Rio de Janeiro's Carnival at Marquês de Sapucaí at the booth QUEM - O Globo with an amazing ...
Meet our Representatives at the FPP EduExpos in March 2019 in Brazil.
Le Cordon Bleu’s Head Pâtisserie Chef Julie Walsh will be hosting a Cake Decorating workshop as part of the British Library’s Food Season. The event will take ...
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