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!
Our Superior Cuisine Students’ crafted dinners goes PUBLIC for the very first time. For 12 nights in the month of August and September, anyone may savour a ...
This is one of the most popular laboratory workshops that we had conducted. Thanks to Bravo who had loan us the ice cream making machine so that Chef Sarju ...
If you run a restaurant, bar, or any similar business in the Food & Beverage Industry, you may be aware of the importance of having great pictures that showcase ...
Truffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just ...
Le Cordon Bleu Australia recently welcomed lecturer Xavier Mouche to the School of Business team. This month we sat down and got to know the man behind the ...
World Tapas Day was celebrated across the globe on June 16. To honour this day, we caught up with Le Cordon Bleu Sydney alumnus Marcos Razeira who has a passion ...
Let's open a love letter from K. Pompam and see what it is hiding.
Le Cordon Bleu New Zealand degree students championed the French culinary techniques by applying them to New Zealand produce, and adding the wow factor that is ...
The new Le Cordon Bleu book L’École de la Boulangerie (published by Larousse), which came out in October 2021, won first prize in the “Professional Food Books” ...
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