For Ardika Dwitama, a passion for hospitality developed from an early age. Growing up in Indonesia, he saw the industry through his father, a food and beverage ...
For many aspiring chefs, turning a passion for food into a successful career can feel like a distant goal. For Cathy Yuen, that journey began with a love of ...
When Anuj Sanghi arrived in Australia in 2018, he brought with him years of experience as a pastry chef and a clear ambition to expand his understanding of ...
When Kyra Wang first began her hospitality journey, she wasn't focused on awards, industry recognition or building a portfolio of successful venues. She was ...
For Mitchell Turner, hospitality was never just about hotels – it was about people, experiences and the opportunity to build a career without borders. Today, as ...
For Rhea Koshy, the path to becoming a pastry chef didn’t begin in a professional kitchen - it began at home, shaped by the warmth of family and the joy of ...
For Jun Hwang, hospitality began with something simple – a fried egg. At just seven, Jun was asked by his mother to cook for a hungry guest visiting their home. ...
There’s something powerful about a first impression – especially when it quietly shapes the course of your future. For alumna Ketaki Kelkar, that moment came ...
Elevate your home cooking with this recipe from Le Cordon Bleu Australia alumnus Joachim Lim, Head of Culinary Operations at Lucas Collective.
For Shreyas Aher, studying at Le Cordon Bleu Adelaide was a natural next step in a hospitality career already shaped by some of the world’s most respected ...
For Johann Mathews, studying a Master of International Hospitality Management at Le Cordon Bleu was more than just earning a qualification – it was the ...
From the kitchens of Le Cordon Bleu Sydney to leading one of Sydney’s most distinctive Italian dining rooms, Jowoon Oh’s journey is defined by discipline, ...
Singapore has made history at the 11th Gelato World Cup 2026, taking out first place for the very first time in the prestigious international competition. The ...
For chef and restaurateur Anuj Sanghi, food has always been more than a profession. It is a lifelong fascination that began in his family kitchen in India, ...
From childhood moments spent baking with his grandmother to producing more than 20,000 handcrafted chocolates for one of Sydney’s fastest-growing hospitality ...
This month, we shine a spotlight on Aditya Pai, an Advanced Diploma of Hospitality Management graduate from Le Cordon Bleu Melbourne, who is now thriving as ...
When Ronith Arlikatti joined the very first cohort at Le Cordon Bleu Melbourne, he knew he was taking a leap into something special. Today, he’s the Head Chef ...
As the owner of two Thai restaurants in Adelaide, Von Thai and Thai Room, Kyra Wang has successfully carved out unique spaces in the city’s competitive ...
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