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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 graduation ceremony for our pastry and bakery students took place on March 21. Congratulations to all graduates on their well-deserved success! The graduation ceremony for our cuisine students ...
Join your fellow alumni at Barfly by Buddha-Bar to enjoy canapés and drinks at this fantastic venue. The event will be attended by two esteemed Le Cordon Bleu alumni currently working at the top of ...
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 ...
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 ...
Unleash your inner cook and discover our range of cooking classes held in the evenings and on weekends. From dessert making to bread baking, there is something for every food enthusiast. Do you want ...
1895年创立于巴黎的蓝带国际被认为是世界知名的厨艺及款待业管理学校之一。蓝带在全球20个国家/地区拥有35间学校, 每年有 ...
Le Cordon Bleu London are delighted to share that Stephane Gliniewicz, Production Bakery Manager and teaching chef, has been awarded second place at the 2025 Best Baguette UK competition. The third ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, is also a strong and international network of professionals, educators and alumni. On Hosco Le Cordon ...
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 ®, ...
ル・コルドン・ブルーは、1895年パリで設立された料理教育機関。現在では20カ国・35余校以上のネットワーク、国籍の数は100以上。毎年、20,000人を超える生徒が教育を受けています。サー ...
We are excited to invite you to join us for a very special Saturday Open House event at Le Cordon Bleu London institute to discover our industry leading Cuisine and Pâtisserie programmes. With ...
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