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.
Julia Barzyk-Brommer from France graduated with a Wine and Management Diploma in 2017. She recently took over a vineyard in the Haute-Saône. Julia told us “the ...
Since graduating with a Bachelor of Business (International Hotel & Resort Management) in 2007 Steve Tan has travelled the world working in luxury hotels.
Le Cordon Bleu Dusit was pleased to support “MEE D Market Fundraising Activity” organized by Dusit International at Dusit Thani Bangkok with funds raised for ...
Le Cordon Bleu Dusit joined the education fairs to provide information for students at many schools and universities in Bangkok dusing August - October 2017, ...
Le Cordon Bleu Dusit organized the special demonstrations performed by Chef Maxim Baïle and Chef Frederic Legras, attracted guests attending and allowed them to ...
During this Parisian event, 25 students from Le Cordon Bleu Paris institute made kimchi, following the advice of Kim Soon Ja, Master Chef and kimchi Ambassador ...
How do you get a 9 ft tall and 500 lb cake to stand? Chef Julie Walsh - who recreated the 1947 Royal Wedding cake for the ITV documentary “A Very Royal Wedding” ...
Why should you choose the intensive six month Diploma in Cuisine or Pâtisserie rather than the standard nine months? We met Chang Gao, from Beijing, China who ...
Having just turned 25, Ryan Milstein, a young Australian, Le Cordon Bleu Paris institute graduate founded La Main Noire collective with two barista friends. The ...
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