Her visit to The Langham, Melbourne changed everything. Lien already had a double degree in Marketing and Science, and had been searching for employment. Foreseeing...

Le Cordon Bleu alumnus Anthony Junha Shin has gone from culinary student to lecturer in only a few short years. He is now a Commercial Cookery Chef Lecturer at TAFE...

Ever since he was a child, boulangerie has been all Chef Somoza has ever wanted to do. He took his first steps in the field learning his craft alongside One of the...

Kneading is very important to distribute the yeast and allow gluten to develop. Watch this short video to understand the baking technique.

Le Cordon Bleu alumnus Nicholas Machado has a passion for the culinary industry that fuels a desire to travel, where he plans to explore the flavours and textures...

Anastasia Mitina participated in several cuisine and pastry workshops at Le Cordon Bleu Paris institute. She talks about these workshops and explains why she chose...

Le Cordon Bleu will be at the Frankfurt Book Fair, from 11th to 15th October 2017. The Le Cordon Bleu booth is located in the Gourmet Gallery (Hall 3.1) Stand L126....

Le Cordon Bleu London is excited to announce its collaboration with the highly acclaimed 28°-50° Wine Workshop and Kitchen to offer the ultimate dining experience,...

We were excited to have Chef Masaki Okazaki, head pastry chef of the Conrad Tokyo, show off his specialty, sugar art, in a Master Class on September 9th at our Tokyo...