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!
April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs ...
Sydney Advanced Diploma of Hospitality Management students put their service skills to the test for a special buffet lunch that was open to fellow students and ...
Elaine McCarthy is Culinary Management Lecturer at Le Cordon Bleu London. We meet with her so she can talk to us about the new progamme launched at the school: ...
For the second year running, Janice Wong has been awarded the Asia’s Best Pastry Chef in 2014. Organized by Restaurant magazine, Asia's 50 Best Restaurants is a ...
Bread holds no secrets for Le Cordon Bleu Bakery Chefs. They have chosen one of the classics of French bakery, country bread made with fermented dough
The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrollment of their 100th student to the program.
Mr Franck Ramage has always strived to perfect his own skills and convey his passion for wine. After working as sommelier in Michelin starred restaurants, he ...
Chantilly cream, a big favourite with dessert lovers, is extremely simple to prepare. Here are the steps to help you make it at home.
Le Cordon Bleu, in collaboration with Southern Cross University, have announced the 2014 Education & Industry Professional Scholarships for the Le Cordon Bleu ...
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