International - News


July - 01
Le Cordon Bleu Dusit OPEN HOUSE in September 2015
Upcoming Event

Le Cordon Bleu Dusit invites all prospective students to find out more about our programmes Read more
June - 25
Fougasse with the flavors of southern France
international recipe

Fougasse is a traditional style of bread found throughout the Provence-Alpes-Côtes d’Azur (PACA) region. It is distinctive thanks to it being flat with open slits, but its shape can vary. Variations on the fougasse are readily available, with a variety of ingredients depending on the baker’s choice. In this recipe, olives, oven-roasted tomatoes and garlic, and aromatic herbs are added to the dough, making the fougasse explode with the flavors of southern France. View the recipe
June - 23
Alfalink International Education Exhibition, Indonesia
31 July - 9 August 2015

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more
June - 23
Interview with Sydney alumna Gyoka Yau Okina
International Student of the Year - Excellence Awards

Competing with over 23,000 students in our region Le Cordon Bleu would like to congratulate Gyoka Yau Okina our Le Cordon Bleu Sydney student who won International Student of the Year at the Excellence Awards held recently at Ryde. She was also nominated and won Vocational Student of the year at this year’s and was recognized as special award winner for the Women in a non-traditional trade or vocation sponsored by Women NSW. Gyoka Yau Okina studied the Advanced Diploma of Hospitality at Le Cordon Bleu and is now an alumna of the Le Cordon Bleu Sydney campus. Read more
June - 23
Sydney alumna Jinhee Park winning first prize
Australian Cake Decorating Championships 2015

Congratulations to Le Cordon Bleu Sydney Advanced Diploma of Hospitality alumna Jinhee Park for winning first prize in the recent 2015 Australian Cake Decorating Championships by Loyal. Held at the Cake, Bake and Sweets Show in Sydney on Thursday June 11 the competition was hotly contested with some of Australia’s most professional and passionate bakers and pâtissiers competing for several awards including Wedding Cakes, Novelty Cakes and Sugar Craft. Read more
June - 19
Adrianna Jaworska , Winner of the 2015 Hautes Etudes du Goût Scholarship
HEG 2015

Adrianna Jaworska is the winner of the scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût. For the fourth year in a row, Le Cordon Bleu International offered a partial scholarship towards the Hautes Etudes du Goût (HEG) program. Discover the winner
June - 18
Counselling sessions in Bangalore, India
11 July 2015

Our Le Cordon Bleu India representative will be travelling around in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more
June - 18
Le Cordon Bleu Master of Gastronomic Tourism scholarship program
Now open for applications

People who love food, wine and travel now have the opportunity to turn their passion into a career through the Le Cordon Bleu Master of Gastronomic Tourism scholarship program. Now accepting applicants through the Le Cordon Bleu website, 2016 scholarships will be awarded to three talented individuals hungry to capitalise on a growing trend in global tourism. Apply now
June - 14
Le Cordon Bleu counselling sessions in Mumbai & Delhi, India
26 June 2015

Our Le Cordon Bleu India representative will be travelling around in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more
June - 09
Le Cordon Bleu Launches New School In Partnership With National Kaohsiung University of Hospitality and Tourism
Taiwan June 5, 2015

Taiwan June 5, 2015 - Le Cordon Bleu and the National Kaohsiung University of Hospitality and Tourism (NKUHT) officially inaugurated Le Cordon Bleu – NKUHT Culinary Excellence Centre today to implement Le Cordon Bleu's expertise in culinary arts and hospitality training in Taiwan. Read More
June - 08
Stuffed saddle of suckling pig, young vegetables, and broccoli fritters
International recipe

Suckling pig is greatly appreciated in cuisine for its extremely succulent meat. In this Le Cordon Bleu Chefs recipe, it is served stuffed, braised and glazed to make it even more flavorsome and tender. It is accompanied by a medley of young vegetables, gently leading us into summer. Broccoli fritters provide an extra accompaniment. View the recipe
June - 04
Le Cordon Bleu Alumni listed in the World’s 50 Best Restaurants
June 2015

Alumni Gaston Acurio and Virgilio Martinez have been included in the World’s 50 Best Restaurants. Read more
June - 01
Passion for Excellence

To celebrate the 120th anniversary of Le Cordon Bleu, Le Cordon Bleu Japan is pleased to offer scholarships to two passionate culinary enthusiasts (one amateur, one professional). Read more
May - 31
Becoming a successful Le Cordon Bleu Graduate: Interview Preparation - Interview Preparation
Career Services Unit

Whilst it would be useful if we knew exactly what our interviewer was wanting to hear from us when they are asking questions during an interview, no one is a mind reader! Read more
May - 24
Sydney Cake, Bake and Sweets Show
12-14 June 2015

Cake Bake & Sweets Show is the festival of deliciousness - from cakes, pastries and chocolate, to breads, savouries and other delicious temptations. It's the destination for MAKING, TASTING and BUYING everything baking and cake decorating. Read more
May - 21
SodaStream partners with Le Cordon Bleu to promote healthy cooking
Leading sparkling water maker and world’s largest hospitality education system announce global agreement spanning four continents

Mount Laurel, NJ (April 15, 2015) – SodaStream International LTD. (NASDAQ: SODA), the leading global manufacturer and distributor of sparkling water makers, announced today a global cooperation agreement with Le Cordon Bleu, the world’s largest hospitality education system, to promote healthy cooking across the U.S., Latin America, Europe, and the Asia-Pacific region. Read more
May - 20
The HSC and Careers Expo in Sydney
28-31 May 2015

Le Cordon Bleu will be attending The HSC and Careers. The Expo features over 145 exhibitors, seminars on HSC subjects, tertiary courses, career and study advice. Read more
May - 15
Reinterpreting Japanese Flavours - Kombu
The Mystery of Japanese Ingredients

For most people living outside of Asia, seaweed is something that we come across at sushi restaurants and rarely anywhere else. Whereas in Japan, several different kinds of this aquatic plant play a huge role in the country’s cuisine. Read more
May - 13
Australia's up and coming gastronomy and tourism talent to get a taste of Adelaide
Le Cordon Bleu Master of Gastronomic Tourism

Twenty of Australia’s up and coming gastronomy talent and instructors will descend on the major regional tourist destinations in Adelaide from 31st May to 3rd June for the first ever Le Cordon Bleu Master of Gastronomic Tourism Residential. Read more
May - 10
Culinary Night at Le Cordon Bleu Melbourne Culinary Arts Institute
18th June 2015

You’re invited to see first-hand what a day in the life of a Le Cordon Bleu student looks like at our upcoming Culinary Nights at the Le Cordon Bleu Melbourne Culinary Arts Institute. During the evening, you will see our world class chefs showcase their skills, demonstrating the French techniques and dishes students learn as part of our Cuisine and Patisserie programs. Enjoy a glass of wine and canapés and learn more about why Le Cordon Bleu graduates from more than 50 schools globally are sought after across the world. RSVP now
May - 06
Bonjour France at Isetan KLCC 2015
7th May 2015

Together with Business France and Isetan KLCC, Le Cordon Bleu Malaysia brings you Master Chefs cooking demonstrations and Le Cordon Bleu Alumni Pop Up Café for you to (re)discover a Taste of France and to "Feed Your Curiosity" Discover More
May - 06
Meet Le Cordon Bleu Team in Portugal in May 2015
Fairs and events

Le Cordon Bleu Paris team will participate in several events in Portugal in May 2015. Join us and discover what we have to offer. Meet us!
May - 04
Le Cordon Bleu launches new Culinary Arts Institute in Melbourne
5 May 2015

Today, Le Cordon Bleu announces the launch of a new Culinary Arts Institute in Melbourne. The purpose-built, state-of-the-art facilities at the Holmesglen Moorabbin campus will provide the highest level of culinary and hospitality education. The new Melbourne location joins Sydney and Adelaide to expand one of Australia’s leading culinary arts institutes. Read more
May - 04
The VCE and Careers Expo in Melbourne
7-10 May 2015

Le Cordon Bleu will be attending The VCE and Careers Expo 2015 one of Australia’s biggest and most successful education and careers events with over 32,000 visitors and 180 exhibitors. Read more
April - 29
Breaded slow cooked breast of lamb, pickled red onion, mint crème fraîche and spring vegetables
International recipe

Slow cooking the breast of lamb makes for a tender texture; here it is cured in salt and slow cooked in duck fat creating a rich flavor before being coated in Panko breadcrumbs. The sweet pickled onions add balance to the dish which is finished with green View the recipe
April - 28
Good Food & Wine Show Melbourne 2015
5-8 June 2015

Enjoy a fun day out during the Queen’s Birthday long weekend at the Good Food & Wine Show discovering new ideas, products, tips and hints to inspire your next foodie adventure. See culinary stars in action, including Ainsley Harriott, Adam Liaw, Frank Camorra and Sarah Wilson; participate in wine, beer and cider appreciation sessions; and sample food & drink from hundreds of exhibitors. Read more
April - 27
Q&A with Luis David Calero, Le Cordon Bleu Ottawa Alumnus

Le Cordon Bleu Ottawa recently interviewed Alumnus, Luis David Calero, who graduated with his GRAND DIPLÔME® in 2010. We got some great insights on his time with the school and what he's been up to since graduation! Read More
April - 26
Le Cordon Bleu opens its doors in China
Shanghai 27th April 2015

On the 27th April 2015, history will be created! Le Cordon Bleu, one of the world’s largest providers of culinary education – has now officially opened in the city of Shanghai, China. This will be the first Le Cordon Bleu School in China and this significant undertaking – the first joint venture between a private entity and a Chinese government school Shanghai Business & Tourism School will see the delivery of various Le Cordon Bleu educational programs that have been built on 120 years of tradition and excellence. Read More
April - 23
On the road with our Career Services team
Queensland & Victoria, Australia

Our Career Services team recently travelled to Brisbane, Melbourne and the Gold Coast to meet with key industry partners of Le Cordon Bleu. Le Cordon Bleu’s Career Services team is an integral part of any student’s journey and as always, are a vital conduit between industry and workplace experience and our students. Along with meetings and visits to Sheraton Mirage Resort and Spa Surfers Paradise, Sheraton Mirage Resort and Spa, Palazzo Versace Gold Coast, Pullman Reef Hotel Casino and the Shangri-La Cairns and Queensland Performing Arts Centre the team met with Alumni and current students on work placement in the region. Read more
April - 22
Alumna wins at World Gourmet Summit
Joanne Yeong

Congratulations to Le Cordon Bleu Sydney Alumna Chef Joanne Yeong who has won Regional Pastry Chef of the year at the recent World Gourmet Summit held in Singapore on 14th to 25th April 2015. Le Cordon Bleu Sydney was also thrilled to be a finalist in the Electrolux Culinary Institution of the year category! Read more
April - 22
Le Cordon Bleu Culinary Experience Competition – Indonesia 2015
Winners Announced!

Le Cordon Bleu, together with SUN Education Group, recently called for culinary enthusiasts to join the Le Cordon Bleu Culinary Experience Competition 2015. Held in Jakarta on 21st through to the 22nd March at the Thamrin Nine Ballroom entrants aged between 17-25 were asked for a combination of the very best of new world innovation and local cuisine to be used with the principles, techniques and artistry of French traditions. Read more
April - 22
Le Cordon Bleu Master of Gastronomic Tourism networking functions
Brisbane, Australia

Our resident ‘food and Wine’ authority Sophie Mibus visited Brisbane recently to run two special networking functions at Urbane restaurant and Esquire. Gastronomy lovers, writers and passionate foodies were treated to a presentation by Le Cordon Bleu alumni and current student of the program Tawnya Bahr from Tawnya Bahr Food Consulting. Read more
April - 21
Winners of Greek scholarships announced

Following a tour throughout Greece in January 2015, Le Cordon Bleu has announced the names of the four scholarship winners. Read more
April - 20
Australia Career Fair Day
5th & 14th May 2015

Join Le Cordon Bleu Australia Career Fair Day to meet and network with industry leaders. Open to all Le Cordon Bleu Australia students and alumni! Read more
April - 17
Chef Lesourd will take part in the Trophée Mille 2015
On April 20, 2015 in Reims

Chef Frédéric Lesourd will represent Le Cordon Bleu as a member of the cuisine jury at the 6th Trophée Mille which takes place on the 20th Avril 2015 in Reims. Learn more about this Trophy
April - 14
Le Cordon Bleu will participate in the 22nd HORECA trade fair in Lebanon
Events & Fairs

Chef Olivier Mahut, Le Cordon Bleu Paris Pastry Chef Instructor, will be a jury member for a variety of competitions that will take place during the fair. Read more
April - 10
Miso: A Surprisingly Versatile Staple
The Mystery of Japanese Ingredients

It was seven years ago—right after he came to Japan—when Chef Stephane Reinat was introduced to this ingredient, and after realizing how much he liked it, another thought came to mind: “I immediately realized that the taste of miso is very close to all Japanese people and if I cook in Japan it’s a good idea to use it.” Read more
March - 30
Mango Madjarica, mango gel and chocolate ganache
Easter recipe

This cake, originally from Croatia and traditionally served at times of celebrations is something novel to introduce onto your Easter table. This mango version with chocolate decorations is a delicious flavor combination to share with others over the Easter festivities. Try this recipe
March - 27
A taste through Europe with The Edinburgh Cellars
14th April - 2nd June 2015

Beginning on 14th April Le Cordon Bleu Adelaide presents a series of tasting nights at The Edinburgh Cellars in Mitcham. Led by esteemed wine consultant Jane Paull who has a vast understanding of the global wine world to share, you will be taken on a unique European journey through such regions as Bordeaux, The Rhone Valley and Alsace. RSVP now
March - 27
Meet Le Cordon Bleu in Peru and Chile in April
Fairs and event

Le Cordon Bleu will be in Latin America for fairs in April. Meet us to ask any questions you may have on what we have to offer. View the dates
March - 25
Adelaide Culinary Networking Function
La Rambla Tapas Bar

On Friday 20th March, Le Cordon Bleu's culinary students gathered for their inaugural Networking Function. The event was held at La Rambla Tapas Bar, located in the revitalised and trendy Peel Street district. This occasion held in the upstairs function space was a new initiative by Le Cordon Bleu Australia to welcome culinary students, both new to the program and continuing, and to encourage student's teachers, Chefs and staff to get to know each other in a culinary setting, away from the classroom. Read more
March - 25
Eggs cooked at a low temperature, crisp vegetables with salt

Amongst the many different techniques for cooking eggs, cooking at a low temperature is one of the most advanced and is greatly appreciated by cuisine Chefs. This method of cooking produces an egg with an extremely delicate and soft texture. View the recipe
March - 25
Students take over Taste of Sydney
Le Cordon Bleu Sydney

Fourty Le Cordon Bleu Sydney students were treated to a taste of the finest restaurants in Sydney at the annual Taste of Sydney festival recently that ran from 12th-15th March. With an opportunity to rub shoulders with Sydney’s top chefs and like-minded foodies, Le Cordon Bleu Sydney students both volunteered and got to graze through their dream tasting menus as designed by Sydney’s latest, greatest and hottest restaurants. Read more
March - 24
Le Cordon Bleu Alumni Association in Washington, D.C.
Let's meet in Washington, D.C.

Le Cordon Bleu Alumni meeting in the USA for an event on March 29, 2015. I will be there
March - 24
Le Cordon Bleu goes to Russia

Le Cordon Bleu will host two culinary demonstrations and presentations on our leading culinary network in Moscow on Tuesday 28th and Thursday 30th April 2015. Read more
March - 24
Unique Exchange Agreement Launched
For University of South Australia Students and Le Cordon Bleu Madrid

A unique exchange agreement has been launched for Le Cordon Bleu Australia students studying either the International Hotel or Restaurant Management Degrees and Le Cordon Bleu Madrid at Universidad Francisco De Vitoria, studying the Bachelor Degree in Gastronomy. Read more
March - 21
Cordon Bleu Paris hosted the French Final of the 2015 “Jeunes Chefs Rôtisseurs” competition
On March 21, 2015

The French final of the “Jeunes Chefs Rôtisseurs” competition was held at Le Cordon Bleu Paris school on Saturday March 21. Discover the winner
March - 20
Le Cordon Bleu Paris Graduation Ceremony
March 20, 2015

The first 2015 session Le Cordon Bleu Paris graduation ceremony took place on March 20, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends. Read the article
March - 18
Le Cordon Bleu participates in the world tribute to the French culinary arts
On March 19, 2015

On Thursday March 19, 2015, Le Cordon Bleu joins the “Goût de France / Good France” event to promote French Gastronomy across the world, upon the initiative of the French Ministry of Foreign Affairs and International Development. Learn more
March - 16
"This course gives you so much, take in everything you can!"
Wine Diploma

Madison Huang received her Diploma in Wine, Gastronomy and Management in March 2015. We met with her to understand more about the programme and her impressions after 6 months studying in London. Read more
March - 13
Experience Nippon through Ingredients That Evoke the Feeling of the Four Seasons
The Mystery of Japanese Ingredients

Since coming to Japan in 2006, Chef Patrick Lemesle has spent almost 10 years in the country. He loves Japanese culture and ingredients, and this time he chose sakura (Japanese flowering cherry) because it is an ingredient in which you can literally feel Japan. Sakura is a quintessential seasonable ingredient in Japanese cuisine. Read more
March - 10
Meet Le Cordon Bleu in Italy
Education Fairs

This March, meet us in Italy and discover your hospitality and culinary education opportunities as we attend EDUEXPOS in Milan and Rome. Read more
March - 06
Le Cordon Bleu at World Omnivore Tour Paris
Happy 10 Omnivore

The students and Chef Jordan, MOF Glacier 2015, will take part in the 10th edition of the Omnivore fair. Learn more
March - 04

In 2015, Le Cordon Bleu celebrates their 120th anniversary. To mark this important occasion, le Cordon Bleu is asking students new and old, to share their memories of studying at Le Cordon Bleu. Read more
March - 03
First ever Diploma ceremony for Restaurant Management Program students
The first ever Diploma ceremony for Restaurant Management Program students took place on Friday February 27.

The 'pioneer' Restaurant Management program promotion received their diploma on February, 27th at the prestigious Cercle de l'Union Interallié. M. Frédéric Picard, Managing Director in the hospitality industry with over 15 years experience honored us with his presence as class patron.. Learn more on this first promotion
March - 02
Meet Le Cordon Bleu Paris team at several fairs and events on March 2015
Discover the programs

Learn more about what Le Cordon Bleu Paris has to offer and meet our teams VIew the dates
March - 02
Small bread with spinach

Spinach is an extremely versatile vegetable which can be either cooked or eaten raw when young. A feast for the eyes and the palate, this bread is hearty and delicious. The earthy spinach flavor in this recipe combines extremely well with the fresh bread, while the spinach adds beautiful green speckles throughout the bread which really enhance its look. Discover this recipe!
February - 25
Celebrity Scholarship winner!
Former MasterChef Australia contestant Byron Finnerty

Le Cordon Bleu would like to extend a warm welcome Byron Finnerty, our recent scholarship recipient.  Read more
February - 24
Le Cordon Bleu Students excel at Sydney Royal Competition
Bon Bons prove to be a sweet treat!

Recently 8 Le Cordon Bleu Sydney students entered into the ‘Student Chocolate Class’ of the Sydney Royal Cheese and Dairy Produce Show, which is one of the most prestigious and competitive events in the dairy industry.  Read more
February - 23
Becoming a successful Le Cordon Bleu Graduate: Your Resume
Career Services Unit advice

So, you’ve just joined or are about to become part of an elite family of passionate, driven and entrepreneurial young men and women; welcome to life as a Le Cordon Bleu graduate! It’s time to think about the most important first impression you will make on a future, potential employer, your resume. Read more
February - 23
International scholarship winner from Brazil, Karen Takizawa
Le Cordon Bleu Adelaide

Le Cordon Bleu would like to introduce our international scholarship winner from Brazil, Karen Takizawa, who recently commenced with us this January at Le Cordon Bleu Adelaide. Karen was the winner of our Australian scholarship that Le Cordon Bleu Rio ran in conjunction with our Brazilian agent, World Study, and Madero Restaurant. Read more
February - 23
Nicolas Jordan, Chef Instructor at Le Cordon Bleu Paris Awarded the title of MOF
« Un des Meilleurs Ouvriers de France »

Versailles, 22 February 2015 - Nicolas Jordan, Chef Instructor at Le Cordon Bleu Paris, has won the title of "Un des Meilleurs Ouvriers de France"- Glacier (One of the Best Craftsmen in France – Ice and Ice cream category). Discover this success story
February - 13
The Evolution of Sake : Applying it to Cooking
The Mystery of Japanese Ingredients

"Every night I drink either wine or sake. Nowadays I am really interested in the world of sake." Master Chef Dominique Corby looks so happy while he enjoys the aroma of sake from a wine glass. Read more
February - 06
Win Le Cordon Bleu scholarship
for the Hautes Etudes du Goût 2015 program

Le Cordon Bleu International is delighted to announce the 2015 Hautes Etudes du Goût (HEG) scholarship. Read more
February - 03
Chicken and shrimp dumplings, bok choy, honey, mandarin and five spice sauce
Chinese New Year Recipe

Bring in the Chinese New Year with these crescent shaped dumplings which symbolise the gold ingot once used in ancient China and mean prosperity for the year to come. This dish is delicately spiced, sweet and salty and delicious to share with friends and family. Read more
February - 01
Eastern Mediterranean Recruiting Tour in Israel

Meet Le Cordon Bleu on 2nd March 2015 and discover your culinary and hospitality education opportunities as we attend U-Study Education Fair. Read more
February - 01
TARGET Postgrad Fair Scotland

Meet Le Cordon Bleu London as we attend TARGET Postgrad Fair Scotland on 18th March 2015. Read more
January - 30
Pop-up Wine Tasting

Diploma in Wine, Gastronomy and Management students organised their first pop-up tasting showcasing a wide variety of wines and beverages. Read more
January - 28
Heritage beet, onion and goat’s cheese tart, walnut vinaigrette and frosted walnuts

The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. The addition of a walnut based dressing and frosted walnuts adds an earthy crunch. Read more
January - 27
Italy won the 14th edition of the Coupe du Monde de la Pâtisserie
International Competition

The UK Pastry Team with Le Cordon Bleu Master Chef Javier Mercado achieved their best final results after ranking 6th during the last edition of the international patisserie event. Read more
January - 26
Le Cordon Bleu Culinary Experience in Indonesia
22nd March 2015

If you are between 17 -25 years old, you are invited to participate in the competition and win the special prizes. Grand final competition will be judged and mentored by Le Cordon Bleu Sunway’s Chef Instructor, Chef Rodolphe Onno as well as Le Cordon Bleu’s alumni from different campuses. Event details
January - 26
Passion fruit chocolate candies

Saint-Valentine’s day is nearly here! This is the perfect opportunity to make your own chocolates for your loved one and to try tempering chocolate, a technique which is the key to the success of your chocolate candies. Read more
January - 21
Anniversary celebrated with student images

In 2015, Le Cordon Bleu celebrates their 120th anniversary. To mark this important occasion, le Cordon Bleu is asking students new and old, to share their memories of studying at Le Cordon Bleu. Find out how
January - 21
Best female Chef in Asia
Alumna Vicky Lau recognised

Le Cordon Bleu Dusit alumna Vicky Lau, Chef and owner of Tate Dining Room in Hong Kong, has been named Veuve Clicquot Asia’s Best Female Chef. Read more
January - 18
Seminar in Edible Insects in a Gastronomic Context
Special Seminar

Le Cordon Bleu Dusit Culinary School will present a FREE seminar of nutritional aspects of insects for consumption and cooking demonstration Read more
January - 15
UK Scholarship Competition Now Open!

Applications are now being accepted for one of the most prestigious culinary scholarships. Le Cordon Bleu UK Scholarship Award is worth over £35,000. Read more
January - 15
Valentine’s Day Workshops
Upcoming Workshops

Are you looking for that perfect gift for your special one? Make this festive season special with our available choice of hand-made Macarons or Valentine Sable workshops. Read more...
January - 14
Culinary Journey with Le Cordon Bleu
January 2015

January - 14
Le Cordon Bleu at SIRHA 2015
From January 24 to 28

Le Cordon Bleu participated in the SIRHA (Salon International de la Restauration, Hôtellerie et Alimentation) exhibition, which took place from January 24 to 28, 2015. Read more
January - 13
Pastry World Cup 2015
25th - 26th January 2015

Le Cordon Bleu London pâtisserie chef Javier Mercado will take part in the prestigious Coupe du Monde de la Pâtisserie competition taking place at SIRHA in Lyon. Read more
January - 13
Secrets of gin-making and visit of a craft distillery
Diploma in Wine, Gastronomy and Management

On Wednesday 14th January, Diploma in Wine, Gastronomy and Management students visited the renowned London’s craft distillery: Sacred Spririts Company. Read more
January - 08
Le Cordon Bleu visits Greece and offers scholarships

Le Cordon Bleu is travelling to Greece to visit public and private schools throughout the country. During the 5-day trip, our team will invite attendees to take part in a quiz to win 4 scholarships. Read more
January - 02
Pan-fried foie gras with mango and passion fruit, purple potato chips

In France, foie gras is one of the star ingredients at this time of the year. This easy recipe combines the sweetness of mango and vanilla with sharp passion fruit. This is an inventive dish for all those who love the combination of sweet and savory. Read more