Alumni Video Series: Meet Mehul Desai
This month, we shine a spotlight on Mehul Desai, an bachelor of business graduate, who is now General Manager of one of Australia’s leading hotel brands.
It’s our birthday and we’re sharing our cake! Le Cordon Bleu turns 120 this year and we’re celebrating by sending out our celebration cakes to friends of Le Cordon Bleu and media.
Le Cordon Bleu Adelaide students making our 120th birthday cakes with Chef Jenni Key.
In the kitchen with Chef Jenni Key and students baking and decorating 120th birthday cakes for media and friends of Le Cordon Bleu.
Thank you everyone!
This month, we shine a spotlight on Mehul Desai, an bachelor of business graduate, who is now General Manager of one of Australia’s leading hotel brands.
For many aspiring hospitality professionals, the challenge isn't choosing a career, it's finding the right pathway to get there. While traditional ...
Le Cordon Bleu is delighted to share that alumna Nadia Echchihab, founder of Zellige, is hosting a special pop-up event.
Paris, Stockholm, New York, China, London: Weilu Wang first made the world her kitchen before reconnecting with the French roots of her culinary journey at ...
On 19 October, Le Cordon Bleu Paris institute hosted the grand finale of its 2026 Scholarship competition. After several preliminary rounds, twelve finalists ...
Open House - Weekend Intensive Programme
On the 16th of October we held a special alumni gathering that celebrated the opening of our newly refurbished Ōra King Classroom. Featuring a demo class by our ...
These candy corn biscuits are a variation on the classic French sablé dough. With layers of yellow, orange, and white designed to capture the shape and colour ...
Le Cordon Bleu London is delighted to announce that the Diploma in Culinary Management has been re-designed and enhanced to represent the most up-to –date ...
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