Sydney Alumna Julie Ballard
Le Cordon Bleu was delighted to have Ms Julie Ballard as our industry guest speaker at Sydney’s graduation ceremony on 9 March 2017.
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.
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Le Cordon Bleu was delighted to have Ms Julie Ballard as our industry guest speaker at Sydney’s graduation ceremony on 9 March 2017.
Le Cordon Bleu Australia is delighted to partner with Tasting Australia 2017 to offer two exclusive workshops.
Le Cordon Bleu Japan is pleased to announce its Japanese Cuisine Programme to begin this October. It’s a 6-month, 531-hour programme spanning 4 levels ...
Whether Foodwriters, Chefs or entrepreneurs in the food industry from all over the globe, Le Cordon Bleu alumni have identified 4 great trends, confirming an ...
People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...
Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.
For sure healthy food is a top trend that is here to stay; we are totally focused on improving the quality, the taste of the food and also to induce healthier ...
Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...
People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...
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