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.
When choosing where to study, it’s important to do your research on what each campus offers and how your chosen state suits your lifestyle. Le Cordon Bleu ...
There is nothing better than enjoying slow-cooked lamb shanks drowned in a rich, red wine jus on a cold winter’s night. In celebration of National Red Wine Day ...
In celebration of International Dog Day on Friday, August 26, Le Cordon Bleu Australia has created a paw-lickin’ recipe for gourmet dog treats. Chef and ...
Le Cordon Bleu London were recently visited by Korean Buddhist nun and chef, Venerable Beop Song.
Our Thai Cuisine Chef Instructor chosen pennywort, a local ingredient commonly used in Burmese Cuisine to make a ‘Raw pennywort salad with grilled river prawn’.
What is the connection between engineering and gastronomy? Probably none, except for Allan Zander who is the CEO of a software company with a passion for the ...
Le Cordon Bleu London are delighted to announce our new online Certificate in Wine Tasting, delivered in partnership with Le Cordon Bleu Online Learning.
Le Cordon Bleu was honoured to welcome Buddhist nun and Korean chef, Venerable Beop Song, who introduced plant-based Korean temple food to our Diploma in ...
Le Cordon Bleu London are delighted to announce the winner of the Wine Scholarship by Le Cordon Bleu is Josephine Williams! The final of the competition took ...
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