Alumni Recipe: Abalone Risotto, Cacio e Pepe and Pecorino Romano
Elevate your home cooking with this recipe from Le Cordon Bleu Australia alumnus Joachim Lim, Head of Culinary Operations at Lucas Collective.
Elevate your home cooking with this recipe from Le Cordon Bleu Australia alumnus Joachim Lim, Head of Culinary Operations at Lucas Collective.
For Shreyas Aher, studying at Le Cordon Bleu Adelaide was a natural next step in a hospitality career already shaped by some of the world’s most respected ...
For Johann Mathews, studying a Master of International Hospitality Management at Le Cordon Bleu was more than just earning a qualification – it was the ...
This month we get to know Simon Ming who studied an Advanced Diploma of Hospitality Management (Cuisine). Simon is now the proud owner and chef at ODÉ Bistro in ...
Le Cordon Bleu is thrilled to celebrate an exciting new milestone – 11,000 alumni are now part of our Hosco community. This growing network is more than just a ...
This month we meet Steve Wu who studied Cuisine and Patisserie at Le Cordon Bleu Sydney. Steve is now the Group Executive Chef at Lotus Dining Group, overseeing ...
Meet Daeun Kang - a proud graduate of Le Cordon Bleu Australia - who is now the head chef at Sydney's Japanese-French fine dining restaurant, Oborozuki.
This month we get to know Moffett Chu, a Grand Diplôme® alumna who is now working as a Chef de Partie at the prestigious Langham Melbourne hotel.
Tommy Li graduated from Le Cordon Bleu Australia in 2024 with an Advanced Diploma of Hospitality Management in Cuisine. Today he shares his incredible journey - ...
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