Understanding the environmental impact of your venue is a key skill for today's hospitality managers. Find out how you can become a planet-conscious hotel or ...

Le Cordon Bleu Australia was proud to support Raz Roiter with a $10k scholarship and two $2k awards in recognition of his great potential and commitment to his ...

Daejin (Eddy) Lim has accepted a full-time role as a Commis Chef at Attica, ranked in the world’s top 50 restaurants, after completing a 6-month Work Integrated ...

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 ...

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

Our Sydney, Melbourne, Adelaide, and Brisbane campuses have welcomed our new students with some fun and exciting field trips as a way to get to know one another ...

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

Le Cordon Bleu Melbourne was thrilled to welcome legendary chef Marco Pierre White to meet culinary arts students in a once-in-a-lifetime opportunity to hear ...

Find out why Le Cordon Bleu is the world’s most acclaimed culinary arts & hospitality management institute.

Modern kitchen teams are based on French chef Escoffier's kitchen brigade system, in this article, you’ll learn how this system works.