Q & A with National Alumni Officer
Introducing Paulina Ramintas, Le Cordon Bleu Australia’s Industry Engagement and National Alumni Officer, based in Adelaide. It’s always nice to put a Le Cordon ...
The graduation ceremonies were held at the Ritz-Carlton Tokyo on June 27th and the Kobe Portopia Hotel on June 25th.
On these two nights, we marked the achievements of our graduates who have completed and passed the pastry, bakery, and cuisine diploma programmes.
The graduates shared moments of both laughter and tears throughout their studies at Le Cordon Bleu Japan, and now they are celebrating their accomplishment with relief, smiles and cheers.
Introducing Paulina Ramintas, Le Cordon Bleu Australia’s Industry Engagement and National Alumni Officer, based in Adelaide. It’s always nice to put a Le Cordon ...
Le Cordon Bleu Dusit used the professional cleaning services to sanitize all the areas in the campus including kitchens, demonstration rooms, locker rooms and ...
Le Cordon Bleu Australia has launched 13 new online Higher Education Certificates designed to enhance the credentials of hospitality professionals with ...
Pastry chef & Artist, Jeongmin Sylvester, owner of online patisserie Sincerely, Cake, is opening a retail space designed to showcase her exquisite cakes and ...
Le Cordon Bleu Paris and ZWILLING are organizing a contest
The much-anticipated government announcement of Level 1 in June came just in time for the Le Cordon Bleu New Zealand Brasserie to open for student practical ...
Le Cordon Bleu New Zealand Alumna Mariah Grace found her passion for pâtisserie at a young age and pursued this by studying a Diploma in Pâtisserie and Culinary ...
The diploma in Gastronomy, Nutrition and Food Trends is a 3-month programme which combines theory classes, demonstrations, practical workshops, visits and ...
Le Cordon Bleu Ottawa's Chef-Instructor Serge Martin shares his "My Little Cloud" dessert recipe on the April-May 2020 edition of Le Journal Du Patissier, one ...
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