Thong Huy Tran’s exciting journey started in the lobby of a luxury hotel in Vietnam where he played piano. Today, he is Restaurant Manager at Mindil Beach ...

A Bachelor of Business (International Hotel Management) from Le Cordon Bleu Adelaide opened doors to an impressive management career in 5-star hotels for ...

Sustainability is taking the culinary world by storm. Nose-to-tail dining allows restaurants to make ethical, sustainable use of the whole animal. Learn about ...

For 4 years, Le Cordon Bleu Melbourne has been producing the most extraordinary talent, and with graduates now working in culinary and hospitality jobs across ...

Business is booming at Le Cordon Bleu Diplôme de Pâtisserie alumnus Klemen Popit’s wholesale business De Toni Pâtisserie & Bakery, having grown from one to ...

The latest food trend dominating our kitchens is fermented foods such as kombucha, yogurt, kefir, sauerkraut, tempeh and kimchi. Le Cordon Bleu Sydney is ...