It's no longer enough to have just a degree. You need industry experience before you graduate. A Work Integrated Learning (WIL) placement at Le Cordon Bleu gets ...

When you consider a child's favourite foods, you probably don't imagine macarons, fresh sushi, or wagyu beef. An Open Table study has found Australian children ...

The Australian hotel industry is growing at a promising rate and is expected to create plenty of new jobs in the next five years. If you're looking for a new ...

Alumna Katrina Meynink, an accomplished food journalist, recipe developer and author of three culinary books talks about her life before and after Le Cordon ...

Pâtisserie, boulangerie, viennoiserie – in the culinary world, you need to know what these commonly used French terms mean.

With emerging technologies impacting on all industries, find out the skills you need to advance your hospitality career.

In August and September, 240 students attended individual graduation ceremonies in Sydney, Melbourne and Adelaide receiving parchments from Le Cordon Bleu ...

Le Cordon Bleu Australia is a proud sponsor of the 2018 Shared Tables Thierry Marx Career Development Award and congratulates winners Sarah Cremona (The Vue ...

Over 17,000 excited foodies flocked to Bangalow, New South Wales for the Sample Food Festival for a feast of culinary delights. Those participating in two ...

A dream has come true for one of Le Cordon Bleu Adelaide’s first hospitality students. Justin Kim, who graduated with a Bachelor of Business (Restaurant ...

In support of International Coffee Day, Le Cordon Bleu Australia is celebrating ‘Women in Coffee’ by showcasing award-winning café owner and alumna Emily Raven ...

The average day in the life of a chef involves more than just cooking. Many chefs play an integral role in the inventory, preparation and management of high-end ...

Paris, September 2018 - Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, is pleased to announce its presence ...

Modernist cuisine sits at the intersection of art, science and philosophy. Encompassing a range of culinary innovations, multi-sensory dining is a style ...

In September - October 2018, there are four separate events running led by Chef Tom Milligan - Le Cordon Bleu Australia Culinary Arts Technical Director in ...