Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...

Le Cordon Bleu is extremely excited to be participating in the inaugural "Bonjour Barossa" event being held at the beautiful Seppeltsfield Estate.

National Career Services Manager, Ben Mayne, was honoured to be invited to sign a Memorandum of Understanding (MOU) between Le Cordon Bleu Australia and ...

Le Cordon Bleu Australia is excited to be a sponsor of the Shared Tables Thierry Marx Career Development Award.

Jacqui Newling, Le Cordon Bleu Master of Arts in Gastronomy graduate volunteered at the Sydney Living Museums before she took up a permanent position as a ...