You’ve managed to impress your dream employer with your professional resume and your interview was flawless; you knew the company inside-out, answered all their ...

Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...

In traditional Japanese confectioneries, you'll often find a curious garnish that is sweet and slightly starchy. It's usually reddish-brown – though not always ...

Whilst it would be useful if we knew exactly what our interviewer was wanting to hear from us when they are asking questions during an interview, no one is a ...

Twenty of Australia’s up and coming gastronomy talent and instructors will descend on the major regional tourist destinations in Adelaide from 31st May to 3rd ...

Congratulations to Le Cordon Bleu Sydney Alumna Chef Joanne Yeong who has won Regional Pastry Chef of the year at the recent World Gourmet Summit held in ...

Versailles, 22 February 2015 - Nicolas Jordan, Chef Instructor at Le Cordon Bleu Paris, has won the title of "Un des Meilleurs Ouvriers de France"- Glacier (One ...

So, you’ve just joined or are about to become part of an elite family of passionate, driven and entrepreneurial young men and women; welcome to life as a Le ...