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 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 ...

Le Cordon Bleu Paris offers complete and professional pastry programmes and courses. Intended for enthusiasts as well as professionals, or even entrepreneurs, Le Cordon Bleu pastry programmes provide ...

Prepare-se para uma noite inesquecível de música e gastronomia no Culinary Village do Le Cordon Bleu São Paulo. No dia 25 de novembro, às 19h, o espaço será transformado para receber o Jazz Experience ...

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 ...

In this lesson, participants will learn how to make cookie dough by “Handcrafting soft and chewy seasonal cookies.” Each step will help you understand how to balance technique and creativity. You’ll ...

Le Cordon Bleu, leader dans le domaine des arts culinaires et du management de l'hospitalité depuis 1895, a ouvert ses portes dans l'emblématique Hôtel de la Marine. Les Chefs du Cordon Bleu Paris, ...

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 ...

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 ...

คอร์สศิลปะการทำกาแฟ (Barista) ได้รับการพัฒนาขึ้นเพื่อให้ครอบคลุมความรู้และทักษะที่จำเป็นสำหรับการเป็นมืออาชีพมากขึ้น ซึ่ง ...

Alumni, staff, and current students connecting. On the 17 th of October, we had the pleasure of welcoming back many of our ...

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 ...