A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
Last issue, Career Services Unit talked about building your resume. This issue is about preparing yourself for an interview.
We asked our Wine Development Manager Matthieu Longuere MS for his recommendation on the best pairings with chocolate.
Beginning on 14th April Le Cordon Bleu Adelaide presents a series of tasting nights at The Edinburgh Cellars in Mitcham. Led by esteemed wine consultant Jane ...
Congratulations to Chef Joanne Yeong, Le Cordon Bleu Sydney alumna (2005) who has been nominated for Pastry Chef of the Year (Regional) for the World Gourmet ...
A unique exchange agreement has been launched for Le Cordon Bleu Australia students studying either the International Hotel or Restaurant Management Degrees and ...
Since coming to Japan in 2006, Chef Patrick Lemesle has spent almost 10 years in the country. He loves Japanese culture and ingredients, and this time he chose ...
Le Cordon Bleu would like to extend a warm welcome Byron Finnerty, our recent scholarship recipient.
Recently 8 Le Cordon Bleu Sydney students entered into the ‘Student Chocolate Class’ of the Sydney Royal Cheese and Dairy Produce Show, which is one of the most ...
Le Cordon Bleu would like to introduce our international scholarship winner from Brazil, Karen Takizawa, who recently commenced with us this January at Le ...
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