Chef Thierry Le Baut is a world-renowned chef who’s headed kitchens of Michelin-starred restaurants, including Martin Berasategui in Spain, Hotel Traube in Germany, and Hôtel de la Poste in France. He’s cooked for Princess Diana, too. Today, he’s in the Philippines as the founding Technical Director of the Le Cordon Bleu (LCB)-Ateneo de Manila, the first LCB school in the Philippines.
Eventually, Le Baut hopes to create a program that centers on Filipino cuisine, but before that, students must first learn French techniques. “It’s important for them to know it because it’s used all around the world in different cuisines.” Le Baut himself is a student, too. When asked what Filipino dish he’s most excited to try, he answers, without skipping a beat: “Everything. The staff here always tells me I’m a bit crazy because I taste everything.”
click here for more details.....
Business is booming at Le Cordon Bleu Diplôme de Pâtisserie alumnus Klemen Popit’s wholesale business De Toni Pâtisserie & Bakery, having grown from one to ...
Paris, 28 June 2019 -Le Cordon Bleu Paris, the leading global network of culinary arts and hospitality management institutes, in partnership with L’Université ...
Le Cordon Bleu London joined by Chef Alberto Palomar for a guest chef demonstration. Known as ‘the Chef of the sea’ Alberto is the Gastronomic Director, Sales ...
Congratulations to all the students who graduated on 21st June 2019. The pictures from the event held at The Hurlingham Club are available to view here.
Throughout the month of August, more than 100 boundary-pushing Visa Wellington on a plate (WOAP) events will take over some of the best restaurants, venues, and ...
Le Cordon Bleu Ateneo de Manila Institute (LCBA) opens its doors
Third generation of Le Cordon Bleu students receive their diplomas of Cuisine, Pâtisserie and Grand Diplôme See everything that happened at our ceremony.
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 ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.
