Cocoon-like restaurant spaces, mood-altering lights, fragrances paired with food – the haute end of fine dining is simmering with multi-sensory intrigue. Le ...

Windy Wulundari, a Le Cordon Bleu trained chef and pageant queen, has an important message to share that diversity in all things (including food) is beautiful.

Chef Tom Milligan (Culinary Arts Technical Director, Le Cordon Bleu Australia) shares how to create restaurant-quality meals at home using simple ingredients, ...

Why do some food businesses thrive while others fade away? Can creativity and profitability go hand in hand and fuel the success of a culinary enterprise? Dr. ...

Le Cordon Bleu Australia is proud to share the stories of four alumni in business who have responded to unprecedented industry challenges with acts of kindness, ...

Alumna Lyn Fidler supercharged a successful career in healthcare with a Diplôme de Cuisine from Le Cordon Bleu Brisbane to pursue her heartfelt mission to ...

Whip up this quick and easy classic which is also often used as a test of a true chef. A traditional French rolled omelette has no colour - meaning no hint of ...

These cheese soufflés are simple to make – it’s the large soufflés that are most tricky because it is difficult to judge whether they are cooked or not. – so ...

Le Cordon Bleu alumnus, restaurateur Hyunwoo Kang (Partner, Plus 82) took to the streets armed with 20 take away meals from his restaurant as a gift for those ...

With everything that's going on in the world right now, you probably have some quiet time to think about your future. At Le Cordon Bleu Australia, we have ...