Simon Barton won the first prize - a 3 weeks trip in Paris, including 2 weeks of training under the guidance of Thierry Marx and his team at the Mandarin ...
This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...
On Tuesday, 27 September, GJ FOOD The Fine Food Connection, held its first Foie Gras competition, created to encourage the creativeness of young chefs in the ...
Le Cordon Bleu Sydney Superior Pâtisserie graduate, Mary George, achieved a third place in WorldSkills for Pâtisserie. This was an 18 hour competition, over 3 ...
In Sydney, the Australian Cruise Association 20th anniversary conference commenced. Le Cordon Bleu Adelaide students also had the opportunity to participate in ...
As a company director and consultant, Dale Burton demonstrates entrepreneurial flair and business acumen on a daily basis. The high-achiever graduated top of ...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce that the graduation ceremony for the ...
Le Cordon Bleu Chefs surprise you with an original recipe to celebrate the International Chef's Day: Coffee fusion
On the 21st of September 2016, Le Cordon Bleu was honoured to sponsor the launch of France Alumni USA, an international association for former US students in ...
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