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 ...

In which workshops did you take part? I attended two workshops “The Secrets of Eclairs” and “The Macaroon Workshop”. Yes. The atmosphere is really nice as we helped one another. Everyone focused on ...

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 ...

“If you can’t say it in words, let the food do the talking.” But food alone is not going to guarantee smooth sailing in our culinary career. In our climb up the career path in the culinary arts ...

หลักสูตรประกาศนียบัตรการประกอบอาหารแพลนต์เบสของเรา ...

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 ...

The Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.

We are pleased to offer pastry workshops to make your upcoming Valentine's day celebrations even more sweet and romantic! This course is ideal for anyone passionate about pastry, including aspiring ...

Join us for an exclusive event celebrating the launch of our highly anticipated Plant-Based Culinary Programme at Le Cordon Bleu Dusit. Discover the future of sustainable and health-conscious ...

Chef Thierry Couchot Terral obtient un Certificat d’Aptitude Professionnelle (CAP) et un Brevet d’Études Professionnelles (BEP) en cuisine en 1981. Il débute sa carrière comme chef personnel d’un ...

Chef Thierry Couchot Terral obtained a Certificat d'Aptitude Professionnelle (CAP) and a Brevet d'Études Professionnelles (BEP) in cuisine in 1981. He began his career as personal chef to an army ...