Le Cordon Bleu Paris at Europain, from 3 to 6 February 2018
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its participation at Europain from 3 ...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its participation at Europain from 3 ...
Internationally acclaimed chef, award-winning author, poet, filmmaker, TV personality and Michelin Star Chef Vikas Khanna launched his biography ‘Buried Seeds’ ...
Alumna Jillian Butler (Diplôme de Pâtisserie, 2015) gave up a corporate insurance job to pursue her culinary dream. Today, she owns a successful pastry shop, is ...
Tuiles with nibbed cocoa, chocolate truffles, glazed stars – treat yourself at Christmas with these irresistible festive recipes!
Le Cordon Bleu Australia enjoyed a year of accomplishment, with our award-winning Chef Lecturers and talented students achieving top results in high-profile ...
Turning vegetables is a classic French technique. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking ...
Alumnus Richard Barthes, Operations Manager for Cotto (SA) is very excited about rolling out the rebranding for coffee chain Cotto in South Australia.
We are a premium brand that needs premium students for our business and that’s why we engage Le Cordon Bleu students. Le Cordon Bleu students come with prior ...
Tourism is one of Australia's growth industries. How can you help create a sustainable industry as a hospitality manager?
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