“OffTheMenu 2024” brings Chef Henrique Sà Pessoa to the Le Cordon Bleu Madrid
Le Cordon Bleu Madrid continues celebrating its annual program of masterclasses and, on this occasion, welcomes the international chef Henrique Sà Pessoa from ...
A new kid on the block in the halal dining scene in Singapore is a quaint restaurant called Rayz Bistro sitting in a 100 year old heritage building within the city centre.
Le Cordon Bleu alumni, Dato' Fazley Yaakob, is the Group Executive Chef and curates both their traditional and contemporary patisserie line, on top of their Singapore-Asian and Western cuisine menu.
Where it is incredibly difficult to find Muslim-friendly French desserts on the island nation, Dato' Fazley presents an affordable menu of dine-in, take-away and even customized cakes and pastries.
Even the dozen gelato flavours are made in-house to cater to an ever-growing sophisticated and well-travelled Muslim clientele from home and abroad.
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Location: 100 Selegie Road, Singapore 188308
Le Cordon Bleu Madrid continues celebrating its annual program of masterclasses and, on this occasion, welcomes the international chef Henrique Sà Pessoa from ...
Sean Dykes is a New Zealand student moments away from graduation, he will complete the Bachelor of Culinary Arts and Business (BCAB) this December. His passion ...
Aya Rihan, originally from Lebanon, began her culinary journey in October 2021 at Le Cordon Bleu, where she completed the Grand Diplôme with Internship Pathway. ...
Le Cordon Bleu London will be raising the prices of all diploma programmes on Sunday 1st December 2024 as part of the annual price rise.
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Charlotte O'Kelly. Charlotte is a Le Cordon Bleu alumna and founder of Astrid ...
For the first time, Chef Sébastien Lambert, Head Chef de Pâtisserie and Technical Director of Le Cordon Bleu New Zealand, conducted two demo sessions and ...
Le Cordon Bleu London are delighted to welcome Michael Kwan for a Guest Chef event on Friday 22nd November.
Le Cordon Bleu has now released the stunning Confectionery School book in English.
Le Cordon Bleu Paris invites you to discover its end-of-year workshops, dedicated to two festive favourites: Foie gras and Yule log.
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