A graduate of the Le Cordon Bleu Adelaide class of ’07, Myles Carr is now Franchise Operations Manager - NSW for AccorHotels, looking after 26 hotels across the ...

Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...

National Career Services Manager, Ben Mayne, was honoured to be invited to sign a Memorandum of Understanding (MOU) between Le Cordon Bleu Australia and ...

Le Cordon Bleu Australia is excited to be a sponsor of the Shared Tables Thierry Marx Career Development Award.

Le Cordon Bleu Australia and Southern Cross University hosted this week the Le Cordon Bleu Master of Gastronomic Tourism residential program, attracting some 15 ...