Business is booming at Le Cordon Bleu Diplôme de Pâtisserie alumnus Klemen Popit’s wholesale business De Toni Pâtisserie & Bakery, having grown from one to ...

The latest food trend dominating our kitchens is fermented foods such as kombucha, yogurt, kefir, sauerkraut, tempeh and kimchi. Le Cordon Bleu Sydney is ...

Le Cordon Bleu Melbourne was thrilled to welcome legendary chef Marco Pierre White to meet culinary arts students in a once-in-a-lifetime opportunity to hear ...

The Le Cordon Bleu Australia Le Festival will be returning to the shores of South Bank in Brisbane on 5 - 7 July 2019.

Modern kitchen teams are based on French chef Escoffier's kitchen brigade system, in this article, you’ll learn how this system works.

The mother sauces are essential knowledge in French cuisine, aspiring chefs will learn all about them in a Le Cordon Bleu Diplôme de Cuisine.