With an international career spanning 3 decades, Tom Milligan is set to excite and inspire the next generation of Australian chefs with his incredible wealth of knowledge....

Gunawan is breaking all the rules in the name of innovation. Now in the 2016 Savour Hall of Fame, this energetic Indonesian won’t stop until he’s a certified celebrity...

To become a restaurateur not only requires passion for food, but a keen business sense. The right qualification could get you on track to establishing your own restaurant....

Le Cordon Bleu Paris alumnus Robbie Ripalda came from humble beginnings to achieve his dream. Now co-owner of The Domaine Restaurant (Silang, Philippines), he is...

The esteemed Culinary Arts Director and Master Pâtissier will be in residence at Siddhartha Lounge by Buddha-Bar for four days only from 13th to 16th February 2018....

The menus at your local cafes and restaurants reflect what's on trend in hospitality - but what's driving the shift to clean and green?

Daishichi Sake Brewery Co. Ltd. is delighted to announce that it will hold a joint seminar on Sake-Food pairing with Le Cordon Bleu on February 1st in Paris, at the...

Orientation events for 2018 were in full swing in January with excellent attendance for the first week of term.

Le Cordon Bleu workshops were a huge hit at the Adelaide French Festival, with tickets sold out at the cultural event celebrating everything French.

Le Cordon Bleu is thrilled to be offering world-class culinary and pâtisserie training in Brisbane from July 2018.

Yuvraj Pawar’s gift for leading people has seen him quickly rise through the ranks. With a Master in International Hospitality Management under his belt, his goal...

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its participation at Europain from 3 to...

Internationally acclaimed chef, award-winning author, poet, filmmaker, TV personality and Michelin Star Chef Vikas Khanna launched his biography ‘Buried Seeds’ at...

Tuiles with nibbed cocoa, chocolate truffles, glazed stars – treat yourself at Christmas with these irresistible festive recipes!

Alumna Jillian Butler (Diplôme de Pâtisserie, 2015) gave up a corporate insurance job to pursue her culinary dream. Today, she owns a successful pastry shop, is published...