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 ...

In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Leonardo Cannavale. Leonardo is a Le Cordon ...

To mark this special achievement, Cord invites you to experience their award-winning cuisine for yourself. Join Cord for lunch or dinner until 28 th February and enjoy a complimentary cocktail to ...

Descubra os segredos da massa choux e dos éclairs neste curso exclusivo do Le Cordon Bleu. Sob a orientação habilidosa de nossos chefs de pâtisserie, os participantes mergulharão na arte de criar ...

Prepare-se para uma jornada culinária enriquecedora! Este curso oferece aos alunos a oportunidade de aprimorar suas habilidades na identificação de produtos frescos e no conhecimento de como ...

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 ...

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 ...

The Bake & Dine: Sweet & Savoury Soda Bread short course from Le Cordon Bleu offers participants a fantastic baking experience followed by an exceptional dining experience at Cord by Le Cordon Bleu.

The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team. Hsin Cheng (Amber) - Bachelor of Business (International Restaurant and ...

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 ...

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