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 ...

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.

In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...

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

In Sydney, the Australian Cruise Association 20th anniversary conference commenced. Le Cordon Bleu Adelaide students also had the opportunity to participate in ...

Le Cordon Bleu Australia gastronomy alumni and guests gathered at La Buvette Drinkery in Adelaide’s CBD on Thursday 22nd September for a reunion event ...

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce that the graduation ceremony for the ...

On the 21st of September 2016, Le Cordon Bleu was honoured to sponsor the launch of France Alumni USA, an international association for former US students in ...

Malaysian Christopher Toh took up the Le Cordon Bleu Adelaide degree knowing it would help advance his career, taking him from cuisine and into the business ...