He scored a terrific position after graduating with the Bachelor of Business (Hotel & Resort Management), securing conferences and conventions for South ...

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.

Held over 2 days, on the 10th and 11th November, Le Cordon Bleu Adelaide presented a Traditional Bread Baking Workshop which taught participants the secret ...

Prominent Adelaide based food photographer, Josie Withers, ran a two day Food Styling and Photography workshop on the 18th and 19th November.

Le Cordon Bleu partners with the University of Fortaleza and Anima Educação to launch new undergraduate and postgraduate programmes in gastronomy, hospitality, ...