From Ocean to Plate
Ōra King salmon, a uniquely bred species raised in the waters of the Marlborough Sounds, led an interactive demonstration by Chef Shaun Clouston, the chef-owner ...
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!
Ōra King salmon, a uniquely bred species raised in the waters of the Marlborough Sounds, led an interactive demonstration by Chef Shaun Clouston, the chef-owner ...
Before joining Le Cordon Bleu Paris, Thomas Mcune built a career in medicine before choosing to immerse himself in the world of wine. From discovering terroir ...
Wagner Rusca, a 2025 Cuisine Diploma with honours graduate of Le Cordon Bleu Paris, has recently opened SAU Taberna entre Aguas in Madrid, where his ...
What does it take to go from zero professional kitchen experience to leading the culinary operations of a major hotel in just six years?
Curious about a career in culinary arts or looking to upgrade your skills? Don’t miss our upcoming Open Day on 27 June!
Passionate about plant-based culinary arts and modern food innovation? Our Diploma in Plant-Based Culinary Arts programmes offers aspiring chefs and food ...
There’s something powerful about a first impression – especially when it quietly shapes the course of your future. For alumna Ketaki Kelkar, that moment came ...
Each year, Le Cordon Bleu Melbourne brings a touch of creativity and indulgence to the Easter season through its ongoing partnership with Hyatt Place Melbourne ...
Our short courses across Adelaide, Sydney and Melbourne are in full swing and selling out quickly. Here’s what’s coming up at a campus near ...
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