![Le Cordon Bleu Ateneo de Manila Institute (LCBA) opens its doors: aims to make a unique contribution to the tourism and hospitality industry](https://static.cordonbleu.edu/Files/MediaFile/63391.jpg)
Le Cordon Bleu Ateneo de Manila Institute (LCBA) opens its doors: aims to make a unique contribution to the tourism and hospitality industry
Le Cordon Bleu Ateneo de Manila Institute (LCBA) opens its doors
Chef Rodolphe Onno and Chef David Morris both authors of the recently launch recipe book “ A touch of French” had the opportunity to share with members of the public at several autograph sessions held in the Klang Valley on what inspired the recipes which they created in the book. Chefs demonstrated simple techniques used in the recipes at the sessions and Fans and book club members who were present also got to sample some dishes . Many bought and have their books signed by the authors. More of such sessions will be organised next year throughout Malaysia so that those passionate with French cooking Techniques will have an opportunity to learn from the authors in person.
Le Cordon Bleu Ateneo de Manila Institute (LCBA) opens its doors
The Institute of Culinary Arts Le Cordon Bleu Rio de Janeiro celebrated its Opening Ceremony on the 24th June. The event was hosted by the Worldwide President ...
Third generation of Le Cordon Bleu students receive their diplomas of Cuisine, Pâtisserie and Grand Diplôme See everything that happened at our ceremony.
Check out our photos. If you are one of our students, download it here for your photo.
The 40 semi-finalists have been chosen for the 2019 Julia Child Scholarship by Le Cordon Bleu, a prize worth over £45,000, which was in search for some of the ...
The latest food trend dominating our kitchens is fermented foods such as kombucha, yogurt, kefir, sauerkraut, tempeh and kimchi. Le Cordon Bleu Sydney is ...
Le Cordon Bleu Melbourne was thrilled to welcome legendary chef Marco Pierre White to meet culinary arts students in a once-in-a-lifetime opportunity to hear ...
Joana Campinho has won the scholarship awarded by Le Cordon Bleu for one of its most prestigious programmes, the Advanced Studies in Taste. Since 2012, Le ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.