Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe created by Le Cordon Bleu Chefs.

As the Dilmah Real High Tea challenge rolls around to each state in Australia we have five winners from three states to congratulate in June from Le Cordon ...

As part of the Bachelor of Business in International Restaurant Management, Le Cordon Bleu has introduced an exciting new element to the course in the form of ...

The global Dilmah Real High Tea Challenge completed the Australian leg of the competition with announcements made at a ‘Chart-tea’ event in Sydney recently.

During their recent vacation period a group of Le Cordon Bleu Patisserie students and teachers competed in the Hunter Valley Chocolate Festival and Competition, ...

Chef Andre’s experience includes working in restaurants, casinos, hotels, pâtisserie production facilities, and now teaching. He has lived and worked in Japan, ...