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 Dusit students & alumni will have a chance to learn new techniques of the 3 selected cakes with the Japanese celebrity chef,
The global Dilmah Real High Tea Challenge completed the Australian leg of the competition with announcements made at a ‘Chart-tea’ event in Sydney recently.
Le Cordon Bleu Dusit organized a special cooking demonstration for “Bangkok Breast Cancer Support Group” (BBCS)
Le Cordon Bleu remembers former student Julia Child in her centenary year. The influential and charismatic chef is credited with popularising French cuisine in ...
During their recent vacation period a group of Le Cordon Bleu Patisserie students and teachers competed in the Hunter Valley Chocolate Festival and Competition, ...
Chef Andre’s experience includes working in restaurants, casinos, hotels, pâtisserie production facilities, and now teaching. He has lived and worked in Japan, ...
There are three types of meringue: French meringue, Italian meringue and Swiss meringue, and all three have different uses: petits-fours, parfaits, iced ...
In partnership with Ottawa Tourism and the Ontario Ministry of Tourism, Le Cordon Bleu is honoured to be participating in the exciting events being hosted at ...
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