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 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.

Watch John Whaite, Tess Ward, Hideko Kawa and Emil Minev as they remember their time as a culinary student at Le Cordon Bleu London and celebrate the school's ...