Le Cordon Bleu Ateneo warmly welcomed Mr. Manny V. Pangilinan, one of the country’s most respected business leaders and a ...

Le Cordon Bleu Ateneo organized and led a panel discussion in the recently concluded “World Filipino Food Congress” of the ...

Created especially for young children aged between 8 and 12 years old, Le Petit Cordon Bleu is the perfect cooking course to enjoy with your child. Le Cordon Bleu also offer a dining experience at ...

Our Sydney campus will host an Open Day in August so you can explore our courses on offer and find out how we can help you succeed in the fast-paced food and hospitality world.

We step into one of Wellingtons top espresso and wine bars, Glou Glou, to have a chat with Mike Ny, Director of Food Envy.

Get ready to experience the ultimate summer culinary escape with Le Cordon Bleu's Summer Classics cooking class. Held over six weeks, this course blends the sophistication of Mediterranean cuisine ...

Join us for Culinary Arts – Application Day, an exclusive event designed to guide you through the exciting journey of becoming a professional chef. Whether you're passionate about cuisine, pâtisserie, ...

If you are looking for simple ways to improve your cooking skills then look no further, Le Cordon Bleu London is providing you with four top tips that will help you on your way to culinary success in ...

Alcoholic beverages are a key element in the restaurant dining experience at any price point. The right food and wine pairing has the power to enhance the flavour of the food, and vice versa.

Em São Paulo, os estudantes poderão vivenciar a experiência Le Cordon Bleu com diversos cursos da arte culinária, aprendendo técnicas avançadas e modernas aplicadas em diferentes cozinhas do mundo. Ao ...

Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. On January 14 th, 1896 the first cooking ...

Chef Éric Briffard, One of the Best Craftsmen in France (MOF), Le Cordon Bleu Paris Executive Chef, Culinary Arts Director explain you how to analyse a dish.