Lisa Baladurage is the founder and creative force behind Sathutu, a contemporary Sri Lankan restaurant in Berlin. Raised ...
The Le Cordon Bleu London Internship Pathway is an additional programme that can be taken in conjunction with our Grand Diplôme®, Diplôme de Cuisine , Diplôme de Pâtisserie and Diploma in Wine, ...
In the gastronomy area, the professional specialized in high-quality coffee is called barista, who knows all the details of this grain, from the production to the extraction, besides being an expert ...
For the past 80 years Les vergers Boiron has set the global benchmark for fruit-based gastronomy. Their selection of fruit purees are the secret to many of the world’s best desserts and sweets, ...
Press release, Tuesday 24th October 2017. Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has been working on a phenomenal project of recreating the ...
What is a normal day at Noma like? "A normal day at Noma during my stage was always challenging," says Matthew. "You need to wake up at six in the morning for a 7 am shift every day." As a stagiaire ...
Beijing, 26 June 2018 – Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, and the Tourism College of Beijing Union University (TCBUU) signed a ...
In preparation for the Paris school’s move, three prestigious Chefs joined permanent Le Cordon Bleu Paris’s chefs team at the beginning of the year in order to impart the very same expertise that the ...
L’École du Chocolat par l’institut Le Cordon Bleu® Paris est un ouvrage de référence qui propose 90 recettes emblématiques de France et d’ailleurs. Découvrez les techniques pour réaliser vous-même des ...
葉山の街と海を見渡し、晴れた日には正面に富士山を望む美しいアトリエ。ここを拠点にフードコンテンツプロデューサーとしてしなやかな発想で幅広い活動をする小山智子さんは ...
Signature de l'accord de coopération par la Directrice Générale de la Commission des Arts Culinaires, Mayada Badr et André Cointreau, Président-Directeur Général Le Cordon Bleu. Étaient également ...
ル・コルドン・ブルーは1895年に設立され、120年以上にわたりフランス料理の伝統的な技術や専門的知識を教え広めてきました。現在は世界20カ国に35校余を展開し、毎年およそ130カ国 ...
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