Le Cordon Bleu Paris Chefs suggest an elegant and refreshing peach flavoured dessert for a change of seasons. A ray of sunshine on your plate.
Le Cordon Bleu was delighted to host a cocktail party, in the premises of the new Paris Institute on 1 September, rounding off Ambassadors’ Week. During the ...
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 ...
On Thursday, 25th August 2016, 420 guests arrived at the Adelaide Town Hall for Le Cordon Bleu’s night of nights. 94 students from both Adelaide and Sydney’s ...
Ben Mayne, National Manager Career Services met with Cathy Sinden, Recruitment Manager for The Star Sydney recently to sign a Memorandum of Understanding ...
Le Cordon Bleu completely won over one young fan at a recent open night. Eleven year-old Rivers Alexander has wanted to be a chef since the age of six and the ...
Our Le Cordon Bleu representatives will be hosting open days in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our team. You ...
Start your hospitality dream with us. Visit Le Cordon Bleu at the Skills, Employment & Career Expo 2016
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...
Wide open spaces. The prettiest beaches in the world. A laid back, yet entrepreneurial attitude. And a lifestyle offering exceptional cuisine, wineries, art, ...
The Residential, held in Sydney, Le Cordon Bleu Australia recently provided fellow online Le Cordon Bleu Master of Gastronomic Tourism students the opportunity ...
Le Cordon Bleu Australia was delighted to celebrate Bastille Day at the beautiful Seppeltsfield Estate located in the world renowned Barossa wine region ...
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, ...
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