In traditional Japanese confectioneries, you'll often find a curious garnish that is sweet and slightly starchy. It's usually reddish-brown – though not always ...

Congratulations to Le Cordon Bleu Sydney Advanced Diploma of Hospitality alumna Jinhee Park for winning first prize in the recent 2015 Australian Cake ...

The month of May was packed full of events for the Wine and Management students. From coffeeology to a master class on Alsace wines, a whole variety of themes ...

“I had never seen shiso before coming to Japan. We don’t have it in France!” says Chef Dominique, who arrived in Japan in 2000. Fifteen years have passed since ...

On Friday 5 June, Le Cordon Bleu Dusit welcomed potential future students and other culinary arts lovers to our OPEN HOUSE. Guests learnt about the unique ...

Say Cheese is one of our most popular workshops. The course introduces a variety of tasty French cheeses and cheese matching concepts. The participants enjoyed ...

Whilst it would be useful if we knew exactly what our interviewer was wanting to hear from us when they are asking questions during an interview, no one is a ...

Pamelà Pimentel, a graduate of the first ever Restaurant Management Programme, was awarded her Diploma in March 2015. She looks back with us on her time at Le ...

For most people living outside of Asia, seaweed is something that we come across at sushi restaurants and rarely anywhere else. Whereas in Japan, several ...

Le Cordon Bleu Dusit has organized a special seminar on entomophagy presentation and all participants enjoyed insect cooking demonstrations by chef Roberto ...