With RUOK Day fast-approaching on September 12, we asked some of our industry partners and chef lecturers what they do to keep their mental health in check ...

When one thinks of pâtisserie, the image of delicate pastries, decadent cakes and exquisite desserts often come to mind. It's a world where precision meets ...

This month we sat down with Le Cordon Bleu Sydney Grand Diplome student Ronaldo Branyaga Budiman and discussed his Work Integrated Learning placement at Sonoma ...

Le Cordon Bleu Ottawa is thrilled to announce its proud win as North America’s Best Culinary Training Institution at the 4th World Culinary Awards held on ...

The COVID dust has settled and hotels are finally booming again. Last month, news broke that hotels across South Australia are at capacity – and it’s only going ...

Want to pursue a career in the wine industry ? Le Cordon Bleu offers a range of training programmes that will lead you to the job of your dreams.

With a challenging two years behind us, many of us are looking to 2022 with tentative hope. There will be challenges, but there are also positives to draw on. ...

Born and raised in France and Spain, Hosco CEO Olivier Bracard comes from a long line of hoteliers in Europe’s Balearic islands. After graduating from a ...

Le Cordon Bleu is known for helping shape the careers of some of the best chefs, food enthusiasts, and hospitality professionals around the world. Recently, ...

Article by Le Cordon Bleu Online Learning student, Nhung Pham

Dr Julien Marechal, Head of School of Business for Le Cordon Bleu Australia explores the importance of Sustainable Gastronomy Day and how chefs can contribute ...

What is the future of food? With essential questions fermenting around the “just in time” global food supply chain, the sustainability of the food industry has ...