Thinking about a career in culinary arts? Join Le Cordon Bleu Malaysia at the Sureworks Education Fair (Booth C6–C8, Hall 1, Mid Valley Exhibition Centre) on 28 & 29 March 2026.

Spelt is a wheat based whole grain which has a sweet, nutty taste. It stays fluffy and distinct when cooked, creating a nicely al dente texture for a ‘risotto’ style dish. This creation using ...

2006年にパリ校で料理ディプロムを取得した千星典央さんは、オテル・リッツやル・ブリストル、ジョルジュサンクなどの錚々たる一流ホテルで腕を磨き、韓国の高級リゾート、ヘビチホテル＆リゾートのエグゼクティブ副料理長を経て、2023年3月に名門ル・ロイヤル・モンソー ...

新刊『レコール デュ ショコラ』から抜粋した、ユール ログの格別なレシピで、休日の魔法に浸ってみませんか。伝統と創造性が融合した洗練されたデザートは、ゲストを喜ばせ ...

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 ...

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, ...

Lisa Baladurage is the founder and creative force behind Sathutu, a contemporary Sri Lankan restaurant in Berlin. Raised between Sri Lanka and Germany, her cooking is deeply influenced by heritage, ...

藍帶國際學院巴黎及東京校畢業生黃淑君(Mandy huang)是國際知名台灣燕麥品牌Choice的創始人兼主席。 Mandy最近獲得了著名史蒂夫商業女性獎(Stevie Award for Women in Business)，目前正著眼於將業務擴展到 ...

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, ...

On 29 th of January, we had the pleasure of hosting a new cohort of international Wellington College students as part of their orientation. Chef Paul put them to the test with an intensive three hour ...