Christmas is fast approaching and with it comes a whole host of festive culinary delights from Le Cordon Bleu, whether it be ...

Tackling food waste is vastly important for Le Cordon Bleu and the wider hospitality industry. Working with City Harvest to ...

Sean Dykes is a New Zealand student moments away from graduation, he will complete the Bachelor of Culinary Arts and Business ...

Le Cordon Bleu London is delighted to bring you the 2024 edition of Christmas with Le Cordon Bleu magazine. Its pages include ...

“Man shall not live by bread alone…” but in France, apparently they do, and certainly, a number of European countries share the same love for this simple, yet nourishing loaf. In France, often dubbed ...

For the first time, Chef Sébastien Lambert, Head Chef de Pâtisserie and Technical Director of Le Cordon Bleu New Zealand, ...

This professional wine course from Le Cordon Bleu London introduces students to key techniques in wine analysis and evaluation skills, perfect for those looking to gain a professional understanding of ...

This holiday season, Le Cordon Bleu Australia is bringing the gift of culinary excellence to budding food enthusiasts across ...

Balancing flavour is both a science and an art, based on professional training, intuition and experience. Here’s an introduction to balancing the five key flavours in your cooking. Sweet, salty, sour, ...

Ignite Your Passion! Le Cordon Bleu Dusit offers French cuisine and pâtisserie curricula that are the same as those of the other Le Cordon Bleu school networks in Europe ...

Join us for an evening with Chef Michael where he will demonstrate his skill and artistry in the field of pâtisserie. You can ...

One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) Executive Chef, Culinary Arts Director and Head of Le Cordon Bleu Paris Institute Le Cordon Bleu, a leader in the culinary arts ...