The Residential, held in Sydney, Le Cordon Bleu Australia recently provided fellow online Le Cordon Bleu Master of Gastronomic Tourism students the opportunity ...
A graduate of the Le Cordon Bleu Adelaide class of ’07, Myles Carr is now Franchise Operations Manager - NSW for AccorHotels, looking after 26 hotels across the ...
Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...
Le Cordon Bleu is extremely excited to be participating in the inaugural "Bonjour Barossa" event being held at the beautiful Seppeltsfield Estate.
National Career Services Manager, Ben Mayne, was honoured to be invited to sign a Memorandum of Understanding (MOU) between Le Cordon Bleu Australia and ...
Le Cordon Bleu Australia is excited to be a sponsor of the Shared Tables Thierry Marx Career Development Award.
Le Cordon Bleu Australia and Southern Cross University hosted this week the Le Cordon Bleu Master of Gastronomic Tourism residential program, attracting some 15 ...
Jacqui Newling, Le Cordon Bleu Master of Arts in Gastronomy graduate volunteered at the Sydney Living Museums before she took up a permanent position as a ...
Wednesday 8th June guests were invited to spend an evening with our chefs, lecturers and culinary and hospitality management students, who showcased their ...
Visit us at Careers Expo in Queensland.
Le Cordon Bleu Australia welcomes you to join us at the 2016 Open Days being held in Melbourne, Sydney & Adelaide.
Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.
This recipe uses tomato juice within the bread as well as tomatoes on top of the bread to create distinctively golden dough. The addition of garlic, red onion, ...
Tasting Australia launched its opening dinner with one of the greatest chefs of our generation, Cheong Liew.
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