Chef Javier demonstrated the art of creating fine dining canapés designed specifically for private and high-end events, focussing on how to elevate small bites into exquisite works of art that not ...

Le Cordon Bleu London has furthered its partnership with the Institute of Hospitality (IoH) to bring its Education Membership ...

Antonio is the Executive Chef of Barrafina’s Central locations on Dean Street, Adelaide Street and Drury Lane. He joined Barrafina in 2016 as a Chef de Partie, where he quickly made his mark. Now, he ...

We understand that choosing the right culinary school can be a life changing decision. We would like to invite you to schedule either a virtual meeting with a representative of the school or an ...

1895 年創立于巴黎的藍帶國際被認為是世界聞名的廚藝及款待業管理學校 之一 。 藍帶在全球20個國家/地區擁有35間學校, 每年 ...

Descubra os segredos da massa choux e dos éclairs neste curso exclusivo do Le Cordon Bleu. Sob a orientação habilidosa de nossos chefs de pâtisserie, os participantes mergulharão na arte de criar ...

หลักสูตรประกาศนียบัตรการประกอบอาหารแพลนต์เบสของเรา ...

Le Cordon Bleu Japan is celebrating the year 2020 by offering a special Fukubukuro (lucky bag) to our diploma applicants. This 2020 Fukubukuro Campaign will run for three months. All students who ...

The Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.

Chef Thierry Couchot Terral obtient un Certificat d’Aptitude Professionnelle (CAP) et un Brevet d’Études Professionnelles (BEP) en cuisine en 1981. Il débute sa carrière comme chef personnel d’un ...

Chef Thierry Couchot Terral obtained a Certificat d'Aptitude Professionnelle (CAP) and a Brevet d'Études Professionnelles (BEP) in cuisine in 1981. He began his career as personal chef to an army ...

Across the globe our network of culinary training institutes, alumni, and close partners are joining us in celebrating a new milestone; 130 years of culinary excellence. Here in Wellington, we are ...