A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
For the second year, students from the Essec Food Business Challenges Chair and Le Cordon Bleu Paris institute pooled their management and culinary arts skills ...
Congratulations to all the students who graduated on 1st July 2022. The pictures from the event held at The Hurlingham Club are available to view here.
In celebration of Bastille Day on July 14, Le Cordon Bleu Adelaide chef and patisserie lecturer Jenni Key shares her recipe for a stunning and uniquely French ...
Celebrating the world chocolate day with an amazing chocolate showpiece by chef Sarju Ranavaya
Our Superior Cuisine Students’ crafted dinners goes PUBLIC for the very first time. For 12 nights in the month of August and September, anyone may savour a ...
This is one of the most popular laboratory workshops that we had conducted. Thanks to Bravo who had loan us the ice cream making machine so that Chef Sarju ...
Truffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just ...
Le Cordon Bleu Australia recently welcomed lecturer Xavier Mouche to the School of Business team. This month we sat down and got to know the man behind the ...
World Tapas Day was celebrated across the globe on June 16. To honour this day, we caught up with Le Cordon Bleu Sydney alumnus Marcos Razeira who has a passion ...
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