Our chefs are sharing another technique with you - how to fold puff pastry with a single turn. Puff pastry is a versatile product, that once mastered can open ...

Le Cordon Bleu institute celebrates the end of French Language and Francophonie Week and, for the first time, welcomes H.E Mrs. Michaëlle Jean, General ...

Rebeca Mazón Cabrera is the first exchange student from Madrid to study at Le Cordon Bleu Australia. A partnership between Le Cordon Bleu and Francisco de ...

Le Cordon Bleu was delighted to have Ms Julie Ballard as our industry guest speaker at Sydney’s graduation ceremony on 9 March 2017.

Le Cordon Bleu Australia is delighted to partner with Tasting Australia 2017 to offer two exclusive workshops.

Whether Foodwriters, Chefs or entrepreneurs in the food industry from all over the globe, Le Cordon Bleu alumni have identified 4 great trends, confirming an ...

For sure healthy food is a top trend that is here to stay; we are totally focused on improving the quality, the taste of the food and also to induce healthier ...

Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...

People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...

Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...