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

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.

Le Cordon Bleu is proud to be a major sponsor of the Jeunes Chefs Rôtisseurs Competition 2017. International gastronomic association, La Chaîne des Rôtisseurs ...

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

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 ...

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

Le Cordon Bleu students had the opportunity to learn from industry’s best at two prestigious Tasting Australia events.

Le Cordon Bleu’s Career Fair in Adelaide on 20 April was a resounding success with 175 Le Cordon Bleu students and alumni attending. Our Career Fair provides ...

Le Cordon Bleu Paris Alumnus Gastón Acurio thrilled attendees at the Melbourne Food and Wine Festival 2017 with a one-hour masterclass. After the demonstration, ...