Daniella Abraham, AKA Chef Danie The Culinary Architect, is becoming a big deal in the celebrity chef world these days. Professionally trained at Le Cordon Bleu—specializing in both cuisine and pastry—Danie earned her chops working at some of Miami’s hottest restaurants (such as Pascale’s On Ponce) and quickly caught the eyes of celebs like Oprah, Kylie Jenner and Drake with her Instagrammable dishes. Chanel pancakes, 24K gold chicken, color-changing pasta…these are just a few of the over-the-top creations Danie is used to serving to A-listers on the regular, both on land and up in the sky, on billion dollar jets.
Her ever-growing roster of hungry stars-turned-clientele (and repertoire of recipes) has since expanded, to include DJ Khaled, Antonio Banderas, Sean “Diddy” Combs and Pharrell Williams. Read more.
Le Cordon Bleu Brisbane students celebrated their graduation from our signature culinary arts programmes - Diplôme de Cuisine, Diplôme de Pâtisserie and Grand ...
Meet Tom Milligan, Culinary Arts Technical Director of Le Cordon Bleu Australia. With an international career spanning 30 years, Tom Milligan brings a wealth of ...
Le Cordon Bleu Australia students continue to shine in industry, on-campus, in local and international competitions, in restaurant training services, and in ...
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Le Cordon Bleu New Zealand recently hosted the annual Kaibosh Food Rescue fundraising event Kaimahi. For every $20 Kaibosh received in proceeds from the event, ...
At the age of 30, Nuno decided to follow his passion for pastry. Portuguese by birth, he put aside his career as a doctor and flew to Paris to enrol in the ...
Jenny May Thu shares why she gave up medicine for a Master of International Hospitality Management at Le Cordon Bleu Australia, as she prepares for her next ...
Alumna Sonia Manoj Patil was thrilled to cook for the judges of Masterchef Australia at experiential restaurant Enter Via Laundry where she works as chef. Sonia ...
Interview with Capper, Vacharobol Sopa, Diplôme de Cuisine Thaï and Diplôme de Pâtisserie graduate from Le Cordon Bleu Dusit Culinary School
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