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A fresh and light main course
Good in summer with a delicate accompaniment such as boiled rice or new potatoes and leafy green salad tossed in curry lime vinaigrette.
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September 6 - 12, 2010
During the period September 6 to 12, Frederique Lesourd, Chef Instructor at Le Cordon Bleu Paris school will be in Korea...
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Sunway - Le Cordon Bleu Institute of Culinary Arts
Sunway University College in Malaysia and Le Cordon Bleu signed agreements on March 22 to mark their joint venture in launching the Sunway - Le Cordon Bleu Institute of Culinary Arts
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Master of Food and Food Cultures with the University Paris-Sorbonne IV
“Food and food cultures” is a professional master’s program which aims to answer today’s demand.
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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.
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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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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