Innovative new business to showcase cakes and ceramics
Pastry chef & Artist, Jeongmin Sylvester, owner of online patisserie Sincerely, Cake, is opening a retail space designed to showcase her exquisite cakes and ...
Pastry chef & Artist, Jeongmin Sylvester, owner of online patisserie Sincerely, Cake, is opening a retail space designed to showcase her exquisite cakes and ...
Make your own fermented foods using our easy guide, complete with an authentic Sauerkrat Recipe by Le Cordon Bleu chefs. Soon you'll be stocking your pantry ...
Food has been photographed and shared for over a century. Showing food in all its glory is both an art and a science. Sona Bahadur lists 11 golden rules to step ...
With the world’s population set to swell to 10 billion by 2050, the time to solve the global food crisis is running out. How will we meet the demands of an ...
Windy Wulundari, a Le Cordon Bleu trained chef and pageant queen, has an important message to share that diversity in all things (including food) is beautiful.
Chef Tom Milligan (Culinary Arts Technical Director, Le Cordon Bleu Australia) shares how to create restaurant-quality meals at home using simple ingredients, ...
This is the perfect Vegetable Frittata, a delicious gourmet meal to enjoy at home during isolation - kindly shared by our Le Cordon Bleu Master chefs.
Why do some food businesses thrive while others fade away? Can creativity and profitability go hand in hand and fuel the success of a culinary enterprise? Dr. ...
Le Cordon Bleu Australia is proud to share the stories of four alumni in business who have responded to unprecedented industry challenges with acts of kindness, ...
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