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 ...

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 ...

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 ...

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 ...

The mother sauces are essential knowledge in French cuisine, aspiring chefs will learn all about them in a Le Cordon Bleu Diplôme de Cuisine.

When dining in a well-reputed restaurant, diners expect their food to be presented exquisitely. The world's greatest chefs are not only masters of flavour, but ...

The Le Cordon Bleu Australia Le Festival will be returning to the shores of South Bank in Brisbane on 5 - 7 July 2019.

High Tea is popular dining experience created by patissiers, café owners and hospitality managers for their guests, requiring a high level of culinary flair, ...