120th birthday cakes by Adelaide Chef and students

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

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 ...

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 ...

Le Cordon Bleu Dusit alumna Vicky Lau, Chef and owner of Tate Dining Room in Hong Kong, has been named Veuve Clicquot Asia’s Best Female Chef.

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

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

When dining in a well-reputed restaurant, diners expect their food to be presented exquisitely. The world's greatest chefs are not only masters of flavour, but ...

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

If you're interested in learning to make beautiful pastries, this article introduces the 5 essential French pastry styles you will master at Le Cordon Bleu ...