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We had the pleasure of welcoming MOF Angelo Musa to Le Cordon Bleu London to give an exclusive pâtisserie demonstration, to an audience of pastry professionals, ...
André Cointreau, president of Le Cordon Bleu International and a partner at Francisco de Vitoria University, visited our headquarters with a Chinese delegation ...
For all our students and alumni to learn to prepare dishes adapted to different allergies and intolerances, and have the resources to offer alternatives in ...
On Thursday 23rd March, we had the pleasure of welcoming the 18 finalists of the Nestlé Professional Toque d’Or competition to Le Cordon Bleu London, to take ...
Last March, our Advanced Bakery students organized yet another successful Bread Buffet (Pain Buffet). Bread Buffets are special events where Bakery students put ...
Head Chef de Patisserie of Le Cordon Bleu New Zealand explains the art of sugar sculpting. Discover the story behind his most recent sugar sculpture.
Le Cordon Bleu is proud to be a major sponsor of the Jeunes Chefs Rôtisseurs Competition 2017. International gastronomic association, La Chaîne des Rôtisseurs ...
The educational initiative of ENGIE group, "J’apprends l’Energie", awarded the winners of the "Une Toque à la Cantoche" competition at the Bastille Opera House ...
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