Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to ...

Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...

Le Cordon Bleu is proud of its 20-year relationship with international hotel company and industry partner, Intercontinental Hotels Group (IHG). Mr Andrew ...

Eighteen students attended a four-day Le Cordon Bleu Master of Gastronomic Tourism residential in the Northern Rivers’ (NSW) and Gold Coast’s (QLD) thriving ...

Six years after graduating with a Le Cordon Bleu Graduate Certificate in Gastronomy, alumna Amanda McInerney has forged a remarkable career as a food and travel ...

Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an ...

Twenty-two teachers and career advisors from local high schools enjoyed an exclusive experiential journey through the senses at Le Cordon Bleu’s Gastronomic ...

In the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le ...

An intensive five-day Professional Food Writing Workshop & A creative two-day Food Photography and Styling Workshop