Over the past 10 years, the goal of the Wine and Management programme has been to turn a passion for the world of wine into a profession. It trains future ...
Le Cordon Bleu Paris offers the Professional Immersion programme to enable its students to be as well prepared as possible for the reality of the professional ...
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
After the ceremony, a new path begins for these graduates ! Congratulations to you all!
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 ...
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 ...
We were joined by Himanshu Taneja for an online guest chef demonstration which included his fantastic take on the traditional eggs benedict.
Himanshu Taneja shares his incredible recipe for Chocolate Pebbles - an playful and innovative dessert which disguises incredible chocolate treats as a stones.
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