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 pleased the celebrate the opening of London Stock, the first restaurant from Le Cordon Bleu London alumnus Assem Abdel Hady and Andres ...
We wish them all good luck and happiness on their journey from now on, and welcome them to the global Le Cordon Bleu Alumni family
Wellington's biggest culinary festival Visa Wellington On A Plate (WOAP) will run throughout the full month of October. Feast your senses in this celebration of ...
After the ceremony, a new path begins for these graduates ! Congratulations to you all!
Tagliatelle is described as a long, ribbon-like pasta that suits thick dressings. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...
Himanshu Taneja shares his incredible recipe for Chocolate Pebbles - an playful and innovative dessert which disguises incredible chocolate treats as a stones.
We were joined by Himanshu Taneja for an online guest chef demonstration which included his fantastic take on the traditional eggs benedict.
Le Cordon Bleu Brisbane students celebrated their graduation from our signature culinary arts programmes - Diplôme de Cuisine, Diplôme de Pâtisserie and Grand ...
In the current climate, the mental and physical health of students is our highest priority. In this article, we share some wellbeing initiatives recently ...
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