Le Cordon Bleu Australia gastronomy alumni and guests gathered at La Buvette Drinkery in Adelaide’s CBD on Thursday 22nd September for a reunion event ...

As a company director and consultant, Dale Burton demonstrates entrepreneurial flair and business acumen on a daily basis. The high-achiever graduated top of ...

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce that the graduation ceremony for the ...

On the 21st of September 2016, Le Cordon Bleu was honoured to sponsor the launch of France Alumni USA, an international association for former US students in ...

L’École de la pâtisserie by Le Cordon Bleu® institute is a benchmark book which contains 100 TESTED, ILLUSTRATED AND FAIL-SAFE RECIPES. Alongside every recipe ...

These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.

Come and meet Chef Napat Sriwarom, Le Cordon Bleu’s Alumni Chef in Pâtisserie.

In 2009 Thomas completed his Diplôme de Cuisine, mastering classical French cuisine and pastry techniques. Born into the culinary world – he loved being in the ...

Le Cordon Bleu Paris Chefs suggest an elegant and refreshing peach flavoured dessert for a change of seasons. A ray of sunshine on your plate.

South Australian Olivia McFarlane graduated in 2014. She has already been recognised for excelling in her field, having been awarded Employee of the Year in the ...