It’s our birthday and we’re sharing our cake! Le Cordon Bleu turns 120 this year and we’re celebrating by sending out our celebration cakes to friends of Le Cordon Bleu and media.
Le Cordon Bleu Adelaide students making our 120th birthday cakes with Chef Jenni Key.
In the kitchen with Chef Jenni Key and students baking and decorating 120th birthday cakes for media and friends of Le Cordon Bleu.
Thank you everyone!
Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.
Gloria Otshundi has been crowned winner of the 2016 Passion for Excellence Chef Scholarship at Le Cordon Bleu Ottawa Culinary Arts Institute. The Diplôme de ...
The sweetness of the beetroots in this dish complements the creamy tanginess of the goat’s cheese perfectly. The addition of a walnut based dressing and frosted ...
When people think about edible Christmas tree decorations the first thing that comes to mind is probably red and white striped candy canes or those little ...
Christmas is the perfect time of year to indulge in a few cocktails with friends and family, and it is also the best excuse to have a festive get together! Le ...
Second in our series of Christmas countdown competitions is your chance to ask the experts anything - and one lucky winner will receive the answer to their ...
We all have friends or family who don’t drink alcohol for one reason or another, so how do you cater for your guests who still want the taste of wine? Nitin ...
There are so many different dishes and flavours going on at Christmas time, and sometimes fussy relatives to contend with, so it can be a challenge to find the ...
The Wine and Management Programme students, told us what they liked best about their Diploma.
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