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 ...

Le Cordon Bleu Melbourne was thrilled to welcome legendary chef Marco Pierre White to meet culinary arts students in a once-in-a-lifetime opportunity to hear ...

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.

When dining in a well-reputed restaurant, diners expect their food to be presented exquisitely. The world's greatest chefs are not only masters of flavour, but ...

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 ...

Le Cordon Bleu Australia hosts student events throughout the year to promote connection, networking and celebrate student achievement. Sydney’s recent Pin ...

Seeing the old-school glamour of the Taj Mahal Palace Hotel in Mumbai as a teenager inspired Ketaki Warudi to pursue a management career in luxury hotels. ...