I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.

In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...

Malaysian-born Lucas Lee brings the same focus to his work as he does to rock climbing, a favourite pursuit. It’s about conquering challenges.

He scored a terrific position after graduating with the Bachelor of Business (Hotel & Resort Management), securing conferences and conventions for South ...

In Sydney, the Australian Cruise Association 20th anniversary conference commenced. Le Cordon Bleu Adelaide students also had the opportunity to participate in ...

Le Cordon Bleu Australia gastronomy alumni and guests gathered at La Buvette Drinkery in Adelaide’s CBD on Thursday 22nd September for a reunion event ...

On the 21st of September 2016, Le Cordon Bleu was honoured to sponsor the launch of France Alumni USA, an international association for former US students in ...

Malaysian Christopher Toh took up the Le Cordon Bleu Adelaide degree knowing it would help advance his career, taking him from cuisine and into the business ...

Come and meet Chef Napat Sriwarom, Le Cordon Bleu’s Alumni Chef in Pâtisserie.

South Australian Olivia McFarlane graduated in 2014. She has already been recognised for excelling in her field, having been awarded Employee of the Year in the ...

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 ...

Jacqui Newling, Le Cordon Bleu Master of Arts in Gastronomy graduate volunteered at the Sydney Living Museums before she took up a permanent position as a ...