Our recent Le Cordon Bleu event in Perth ‘The Sky is the Limit’ delighted alumni and students, celebrating their achievements and providing an opportunity to ...

Le Cordon Bleu Melbourne’s recent Open Day attracted 100 guests including the culinary curious, budding chefs, and aspiring hospitality professionals who came ...

With the door opened to eastern and non-traditional culinary innovation, what place does traditional French cooking hold in today's culinary landscape?

At Le Cordon Bleu Adelaide’s Career Fair, students met with our industry partner representatives from leading hospitality organisations, five-star hotels and ...

Digital disruption is often framed as a challenge - but it can create new opportunities.

Alcoholic beverages are a key element in the restaurant dining experience at any price point. The right food and wine pairing has the power to enhance the ...

The Australian hotel industry is growing at a promising rate and is expected to create plenty of new jobs in the next five years. If you're looking for a new ...

It's no longer enough to have just a degree. You need industry experience before you graduate. A Work Integrated Learning (WIL) placement at Le Cordon Bleu gets ...

When you consider a child's favourite foods, you probably don't imagine macarons, fresh sushi, or wagyu beef. An Open Table study has found Australian children ...

Pâtisserie, boulangerie, viennoiserie – in the culinary world, you need to know what these commonly used French terms mean.