Throughout Le Cordon Bleu’s many world-leading culinary institutes our students and chef instructors wear the classical ...

คอร์สศิลปะการทำกาแฟ (Barista) ได้รับการพัฒนาขึ้นเพื่อให้ครอบคลุมความรู้และทักษะที่จำเป็นสำหรับการเป็นมืออาชีพมากขึ้น ซึ่ง ...

Fundada em Paris em 1895, Le Cordon Bleu é hoje considerada a maior rede de escolas de culinária e hospitalidade do mundo com 35 institutos em 20 países e 20 mil alunos de mais de 100 nacionalidades ...

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 ...

Our short courses across Adelaide, Sydney and Melbourne are in full swing and selling out quickly. Here’s what’s coming up at ...

Another restaurant celebrating inclusion in this year’s guide is Mambow, by Le Cordon Bleu London alumna Abby Lee. Abby ...

Inspiring artists, writers, and poets, Istanbul is a mix of east and west, the glamourous and the sublime. Tradition and modernity is apparent in all aspects of daily life, including its culinary ...

Why Study in Le Cordon Bleu Ateneo de Manila? Visiting students from Thailand, Indonesia, Cambodia, Laos, Brunei, Vietnam, Singapore, Brunei and Malaysia had a great time interacting with Le Cordon ...

Le Cordon Bleu es una red de renombre mundial de instituciones de enseñanza dedicado a proveer el más alto nivel de la enseñanza culinaria y de hostelería a través de programas de clase mundial. Le ...

In partnership with GD Goenka University School of Hospitality, Le Cordon Bleu India is part of a world renowned network of educational institutions dedicated to providing the highest level of ...

Le Cordon Bleu Paris is now offering workshops, demonstrations and private classes to the general public within the Hôtel de la Marine, an iconic and historic landmark in the city of Paris. Within ...

Why study in our Hospitality Management and Culinary Arts School in London? Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how ...