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Language of cuisine honored
Monsieur André Cointreau, President of Le Cordon Bleu also participated in this conference and shared his opinions on the theme "What language, what culture, in a world of digital entertainment?"
>Find out...
NEW! Le Cordon Bleu Bleu Cuisine Foundations & Le Cordon Bleu Classic Recipes
Le Cordon Bleu listened to students and graduates who were looking for a single reference that would explain and show in step-by-step detail culinary techniques and cooking methods. The long awaited books, Le Cordon Bleu Cuisine Foundations and its companion, Le Cordon Bleu Classic Recipes, are now available.
>Learn more...
1 - 12 October, 2010
Meet Le Cordon Bleu at the Edlink+ConneX International Education fairs in Bali, Jakarta, Bandung, Surabaya and Lampung.Learn about Le Cordon Bleu culinary arts and hotel, restaurant and tourism management programs at our campuses worldwide.
>Get dates and locations...
May 20, 2010
Le Cordon Bleu Ottawa Pastry Student wins a Gold medal at Skills Ontario
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Welcome to the Alumni Community
This is a restricted area for Le Cordon Bleu Alumni only. Members of the Alumni have access to career opportunities and the alumni directory. Alumni also have the ability to post resumes and more. If you are an alumnus of Le Cordon Bleu and would like to apply for membership to this online resource, please click Create Membership below.
If you are experiencing technical difficulties, please contact us at webmaster@cordonbleu.edu.
Campus Spotlights
August 30 - October 1, 2010
Le Cordon Bleu Ottawa is offering the Basic Cuisine or Pâtisserie course in just 5 weeks instead of 11 weeks. Register Today.
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Recipe Spotlights
Recipe
An excellent salad for an early summer barbecue party. The distinctive flavour of Japanese wasabi, which is usually served with sushi and sashimi, goes particularly well with barbecued fish.
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