A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
Congratulations to our Term 4 graduates !
Discover the photos of the event
Learn to roll your genoise like a Chef to make the perfect Christmas yule log!
These stunning chocolate caramel-coated chestnuts, which are extremely simple to make, are sure to impress your guests during festive season parties. This ...
Congratulations go to entrepreneur and Le Cordon Bleu Adelaide Bachelor of Business alumna (2006) Akshaya Borkar who was recently recognised as a bronze winner ...
The ingredient today is komezu, a humble staple in the Japanese pantry. Rice vinegar, or komezu, appears everywhere in Japanese cuisine.
Watch a video about studying in our school in London and discover our state-of-the-art facilities.
Watch our video and discover what it is like to study in our London school.
Find out from our students what it means to be trained by a Le Cordon Bleu Master Chef, and discover the teaching philosophy applied throughout our curriculum.
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