Chef Fern's Journal | Kesarin Rungpakdeesawat
Toey Watcharapong Prasert, alumnus of the Professional Thai Cuisine Program, presents an important piece of Thai food under the name “Sam Rub Lunch” in term 3 ...
Interview with one of our successful Diplôme de Pâtisserie alumni, Chef Pawinwat Choksetapawin, the owner of Bor-Baimai by Chef Beam and the first Top Chef ...
To celebrate Valentine’s Day, our Pastry Chefs have created a recipe to be enjoyed as a couple or a group. The combination of fruity flavours, with lemon and ...
A comforting roast dinner is a staple for cold winter weekends, and there’s no reason to miss out if you’re observing a plant-based diet.
Le Cordon Bleu Dusit have strengthened our safety and hygiene measures in order to continually run operations and on-site classes in all our school’s area in ...
Stollen is a quintessential German festive treat made with brioche-like bread, laced with booze-soaked fruit and filled with sweet and gooey marzipan. Once ...
Le Cordon Bleu Dusit took the Professional Thai Cuisine students to a Home-Grown Vegetable Garden Fieldtrip and held a mini market in a classroom to allow them ...
Le Cordon Bleu Dusit Culinary School welcomed all students back to the campus for November 2021 intake on Monday 8 November 2021.
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