Rebeca Mazón Cabrera is the first exchange student from Madrid to study at Le Cordon Bleu Australia. A partnership between Le Cordon Bleu and Francisco de ...

In February and March 2017, 253 students attended individual graduation ceremonies in Adelaide, Melbourne and Sydney to receive their parchments from Le Cordon ...

Le Cordon Bleu was delighted to have Ms Julie Ballard as our industry guest speaker at Sydney’s graduation ceremony on 9 March 2017.

Whether Foodwriters, Chefs or entrepreneurs in the food industry from all over the globe, Le Cordon Bleu alumni have identified 4 great trends, confirming an ...

People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...

Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.

People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...

Over and above the demand for my award-winning preserves and sweets most of my customers come to me looking for something personally customized and very bespoke ...

Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...

I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.