You are invited to a demonstration of Molecular Gastronomy by Christophe Lavelle at Le Cordon Bleu Sydney on 13th Feburuary 2017.

In a world that has been consumed by social media, the appearance of food has never been as important as it is now. A dish may be perfectly seasoned and full of ...

In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the ...

A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.

Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.

Congratulations to Ambrose Chiang Alumnus and graduate of the Bachelor of Business ( International Restaurant Management) program who is a finalist in the Gault ...