Tuiles with nibbed cocoa, chocolate truffles, glazed stars – treat yourself at Christmas with these irresistible festive recipes!
Le Cordon Bleu Australia enjoyed a year of accomplishment, with our award-winning Chef Lecturers and talented students achieving top results in high-profile ...
We will soon be updating our tuition fees for 2018, but applicants who complete payment before February 28th, 2018, will benefit from our 2017 rates. For those ...
Last week Le Cordon Bleu New Zealand were honoured to show officials from the China Food and Drug Administration and The Ministry for Primary Industries New ...
Turning vegetables is a classic French technique. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking ...
Alumnus Richard Barthes, Operations Manager for Cotto (SA) is very excited about rolling out the rebranding for coffee chain Cotto in South Australia.
Kristina Gladyr was crowned the 2017 Passion for Excellence Chef Scholarship winner at Le Cordon Bleu Ottawa Culinary Arts Institute on Saturday, December 2, ...
The complete guide to the Pâtisserie composed of classic and innovative recipes with Le Cordon Bleu techniques has just been launched in Brazil. L’École de la ...
Chef de Patisserie, Thomas, explains the process and techniques behind his most recent chocolate sculpture.
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