Le Cordon Bleu Australia has launched 13 new online Higher Education Certificates designed to enhance the credentials of hospitality professionals with ...

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 ...

If you're a hospitality professional looking to upskill, think 'Master of International Hospitality Management', the postgraduate business programme designed by ...

Cocoon-like restaurant spaces, mood-altering lights, fragrances paired with food – the haute end of fine dining is simmering with multi-sensory intrigue. Le ...

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 ...

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 ...

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.

As the competition carries on, the semi-finals enjoys a new format to enable all to participate. Le Cordon Bleu has decided to move the semi-final to an online ...