Chef Javier demonstrated the art of creating fine dining canapés designed specifically for private and high-end events, focussing on how to elevate small bites into exquisite works of art that not ...

Le Cordon Bleu London has furthered its partnership with the Institute of Hospitality (IoH) to bring its Education Membership ...

Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of ...

Do you want to work in the hospitality industry but don't know where to start? If so, come and experience life on our Le Cordon Bleu Melbourne Campus by booking an in-person campus tour. As part of ...

“Meet people and travel, I like going out to visit bars with bartenders, elaborate cocktails and learn about their cultures. The motivation for creating new cocktails led me to take the initiative to ...

Antonio is the Executive Chef of Barrafina’s Central locations on Dean Street, Adelaide Street and Drury Lane. He joined Barrafina in 2016 as a Chef de Partie, where he quickly made his mark. Now, he ...

1895年创立于巴黎的蓝带国际被认为是世界知名的厨艺及款待业管理学校之一。蓝带在全球20个国家/地区拥有35间学校, 每年有 ...

르 꼬르동 블루-숙명 아카데미에서 2009년 제과 과정을 수료한 원자현 동문은 대학교에서 식품영양학을 전공하며 파티쉐가 되는 목표를 세워, 관련 자격증을 취득하는 등 제과 쪽에 비중을 두고 공부했습니다. 졸업 후 유학을 고려했지만 유학을 마친 뒤에는 결국 ...

Delve into innovative approaches such as sous-vide cooking, molecular gastronomy, smoking, and low-temperature cooking. Learn how to transform these modern techniques into refined and visually ...

Le Cordon Bleu on Radio! Get ready for an inspiring session as Chef Stéphane Frelon, our Technical Director and Cuisine Executive Chef Instructor, takes to the airwaves! Tune in to hear him share his ...

Across the globe our network of culinary training institutes, alumni, and close partners are joining us in celebrating a new milestone; 130 years of culinary excellence. Here in Wellington, we are ...

To mark 130 years of excellence at Le Cordon Bleu we have designed a series of short courses which celebrate both classic French techniques and modern innovation in the culinary arts. The souffle is a ...