People who love food, wine and travel now have the opportunity to turn their passion into a career through the Le Cordon Bleu Master of Gastronomic Tourism ...

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 ...

Chef Nicolas Jordan, Chef Instructor at Le Cordon Bleu since 2008, was awarded the title of “One of the Best Craftsmen in France, Ice and Ice Cream (Un des ...

Congratulations to Le Cordon Bleu Sydney Alumna Chef Joanne Yeong who has won Regional Pastry Chef of the year at the recent World Gourmet Summit held in ...

Last issue, Career Services Unit talked about building your resume. This issue is about preparing yourself for an interview.

Discover the interview with Franck Ramage.

The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. ...

Stéphane Lecenes followed the 2013-2014 session Wine and Management Programme and came 3rd in his class. He shares his experiences at the School, his background ...

Farago, a restaurant opened by Pierre Dutaret and Jean Valfort in 2013, has been a runaway success ever since it opened.