When Le Cordon Bleu Australia went from on-campus teaching to online learning in early 2020, staff and students rose to the challenge with spirit.
Out students continue to get the best culinary education
Interview with Capper, Vacharobol Sopa, Diplôme de Cuisine Thaï and Diplôme de Pâtisserie graduate from Le Cordon Bleu Dusit Culinary School
The Le Cordon Bleu New Zealand term two graduation celebrated the success of both March and July graduates after being unable to run the term one graduation as ...
Summer has arrived and what could be more fitting than a dessert bursting with lemon cream and red berries, nestled inside of a light choux pastry. The ...
Our students have been itching to get back into their chef whites, having postponed their studies during lockdown.
When there is an abundance of fresh cherries we know summer is in full swing. Gentle poaching in merlot and arranging the fruit on top of an almond cream base ...
Market Visit is an activity in the Professional Thai Cuisine programme. By taking the students to visit the local markets, this will allow the students to learn ...
The riz au lait is made by slowly cooking rice with milk and sugar. Due to the scarcity of rice and sugar in the 14th Century, it was served only to society's ...
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