Shree Tatwadi is a driven Le Cordon Bleu alumnus whose passion for food and beverage has led him to his current job as Banquet Manager-Events & Conferences at ...

Le Cordon Bleu alumna and entrepreneur Emily Raven is passionate about coffee. She is Australia’s premier female specialty coffee roaster, and takes pride in ...

Le Cordon Bleu alumna Amanda Bankert had always dreamed of owning her own pastry shop. Today she owns a thriving business, Boneshaker Doughnuts, in Paris and ...

Dux winner Eileen Low graduated in 2012 with a Le Cordon Bleu Master of International Hospitality Management. She now works for Pernod Ricard Winemakers, as ...

Alberto Isaza Isaza is an exceptional Le Cordon Bleu alumnus and Dux award winner, graduating with a Master of International Hospitality Management in 2017. An ...

Six years after graduating with a Le Cordon Bleu Graduate Certificate in Gastronomy, alumna Amanda McInerney has forged a remarkable career as a food and travel ...

Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an ...

In 2008, Le Cordon Bleu alumnus Sagar Pore gained a full time role at the Langham Hotel in Melbourne after completing his Le Cordon Bleu work placement there. ...

Le Cordon Bleu was delighted to have Ms Julie Ballard as our industry guest speaker at Sydney’s graduation ceremony on 9 March 2017.

People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...

Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.

For sure healthy food is a top trend that is here to stay; we are totally focused on improving the quality, the taste of the food and also to induce healthier ...

Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...

People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...

Over and above the demand for my award-winning preserves and sweets most of my customers come to me looking for something personally customized and very bespoke ...

Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...

For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.

I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.