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 Melbourne Lunches, Dinners and High Tea’s have been a great success, with new dates for semester 2 being locked in. The students will again be ...
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...
Le Cordon Bleu is extremely excited to be participating in the inaugural "Bonjour Barossa" event being held at the beautiful Seppeltsfield Estate.
Come and visit our Le Cordon Bleu staff at Stand #K13 and learn about our new Le Cordon Bleu Perth Institute launched earlier this year.
Our Le Cordon Bleu representatives will be hosting open days in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our team. You ...
Javier Olleros, Chef of the restaurant Culler de Pau, with 1 Michelin Star and 2 Repsol Guide Suns, is one of the most representative chefs of Spanish grand ...
Congratulations to all the students who graduated on 17th June 2016. The pictures of the event hosted at The Hurlingham Club are now available in our gallery.
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, welcomes its first intake of students to its new campus, on ...
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