Le Cordon Bleu Alumni Community

Le Cordon Bleu Recipes

The Provençal sauce par excellence, aïoli is made from crushed garlic, olive oil and egg yolk. It is easy to make and adds a splash of sun to your recipes. Serve with crudités or seafood, or simply spread onto toasted bread, à la Provençal.

Campus News

The prestigious culinary arts institute, which opened its doors in an alliance with Madrid’s Universidad Francisco de Vitoria last January, delivers its first Grand Diplôme and Cuisine and Pâtisserie diplomas.

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Iced coffee soufflé

Recipe

Discover this recipe which is taken from our latest book In the Kitchen with Le Cordon Bleu.

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Clarifying Butter

Technique

Clarified butter, which is often used in French classic cuisine, is butter with its milk solids removed.

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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. To verify attendance, please include the Le Cordon Bleu campus where you attended, the program completed and date of graduation in the Comments area.

If you are experiencing technical difficulties, please contact us at webmaster@cordonbleu.edu.

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