News & Events

Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.

Recently our Adelaide Bachelor of Business (International Restaurant Management) students were entertained and informed on an industry workshop day out to visit ...

22 expert judges have gathered for the 16th annual Australian Grand Dairy Awards with Le Cordon Bleu Sydney Head Chef Andre Sandison one of the esteemed judges. ...

This year the program is celebrating its 10th anniversary and to celebrate it, Le Cordon Bleu organised a conference entitled “What is Eating well?” on October ...

Le Cordon Bleu London welcomed Grand Diplome® alumna and multi-award-winning Pastry Chef Hideko Kawa to our school on Thursday 10th October 2014, for a very ...

We met with one of the Diploma Culinary Management students to understand more about the programme and see what she thinks about it.

As part of their on-going courses, Diploma in Culinary Management students visited Cheese Cellar, key supplier of some of the country’s most noted names in the ...

Le Cordon Bleu is proud to be hosting a special presentation of the Le Cordon Bleu Master of Gastronomic Tourism program - an online postgraduate degree from Le ...

April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs ...