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.
Wellington is indeed the food capital of New Zealand and has so much to offer in a concentrated space. New trends and fads are always popping up and sometimes, ...
The second Le Cordon Bleu Dusit graduation ceremony for 2016 was held on 8 July 2016 at Dusit Thani Hotel.
We have been privileged to welcome many wonderful guest chefs over the years to Le Cordon Bleu Dusit Culinary School.
Le Cordon Bleu Dusit marked its 9th Year Anniversary on the 7th of July, 2016. In line with Thai culture and tradition, the occasion was marked with the staff ...
July 2016 - Le Cordon Bleu-Sookmyung in collaboration with Le Cordon Bleu Dusit Culinary School organized a special event of ‘A Taste of Thai Cuisine Week' by ...
Start your hospitality dream with us. Visit Le Cordon Bleu at the Skills, Employment & Career Expo 2016
As part of the 2016 Fête de la Gastronomie, Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is hosting a ...
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...
The Japanese Cuisine Bursary Programme, run by the Ministry of Agriculture, Forestry and Fisheries and Organization for Fostering Human Resources for the ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
