In 2017, Le Cordon Bleu Australia will celebrate 21 years of graduating students from the Sydney Institute. In recognition of this special anniversary, Le ...

Dux winner Eileen Low graduated in 2012 with a Le Cordon Bleu Master of International Hospitality Management. She now works for Pernod Ricard Winemakers, as ...

Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...

Alberto Isaza Isaza is an exceptional Le Cordon Bleu alumnus and Dux award winner, graduating with a Master of International Hospitality Management in 2017. An ...

Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...

Eighteen students attended a four-day Le Cordon Bleu Master of Gastronomic Tourism residential in the Northern Rivers’ (NSW) and Gold Coast’s (QLD) thriving ...