For 4 years, Le Cordon Bleu Melbourne has been producing the most extraordinary talent, and with graduates now working in culinary and hospitality jobs across ...

Business is booming at Le Cordon Bleu Diplôme de Pâtisserie alumnus Klemen Popit’s wholesale business De Toni Pâtisserie & Bakery, having grown from one to ...

The latest food trend dominating our kitchens is fermented foods such as kombucha, yogurt, kefir, sauerkraut, tempeh and kimchi. Le Cordon Bleu Sydney is ...

Find out why Le Cordon Bleu is the world’s most acclaimed culinary arts & hospitality management institute.

If you're interested in learning to make beautiful pastries, this article introduces the 5 essential French pastry styles you will master at Le Cordon Bleu ...

The mother sauces are essential knowledge in French cuisine, aspiring chefs will learn all about them in a Le Cordon Bleu Diplôme de Cuisine.

Modern kitchen teams are based on French chef Escoffier's kitchen brigade system, in this article, you’ll learn how this system works.

High Tea is popular dining experience created by patissiers, café owners and hospitality managers for their guests, requiring a high level of culinary flair, ...

Our recent Le Cordon Bleu Adelaide Career Fair was a networking success, with 153 students seizing the opportunity to meet industry partner representatives from ...

If you’ve ever entertained the idea of studying at Le Cordon Bleu and would like to glimpse behind the doors of this leading culinary arts and hospitality ...