We are offering the chance to win a place on our most prestigious programme, the Grand Diplôme ® with Internship Pathway, ...

On Hosco Le Cordon Bleu gathers its international alumni to enable them to connect with their peers and institute throughout ...

Le Cordon Bleu Melbourne is thrilled to announce that Nguyễn Hồng Anh (Hana), one of its talented students, has been selected ...

This month we share the inspiring success story of Manbhavya Gupta – a proud graduate of Le Cordon Bleu’s Master of ...

The curated menu featured nine intricate canapés designed by Chef Prinsloo, complemented by four delectable desserts. Guests ...

After gaining experience in London, Paris, Spain and Dubai, Chef Stephane joined Le Cordon Bleu in 2017. Here he produces exemplary bread and viennoiseries fresh daily for both Café Le Cordon Bleu and ...

On Friday 21 st March 2025, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Livery Hall at Plaisterers' Hall, London. Graduates of the Grand Diplôme ®, ...

We are proud of our many programmes and courses; from those available at all our institutes, to others unique to specific locations, you can find them all in this new brochure. With a history ...

To celebrate the English language release of Le Cordon Bleu Confectionery School, the latest cookbook from Le Cordon Bleu, we are pleased to be hosting an Easter-themed launch event. Join us on 9th ...

Born in Madrid, José Sol began his professional career in marketing and public relations before discovering his true passion, Jamón Ibérico. For over 17 years, he has dedicated himself to elevating ...

This workshop allows you to uncover the secrets of the art of tasting. It includes the visual observation of the colour and brilliance of wine, the olfactory examination of primary, secondary, and ...

Balancing flavour is both a science and an art, based on professional training, intuition and experience. Here’s an introduction to balancing the five key flavours in your cooking. Sweet, salty, sour, ...