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 week, we speak to Alice Audley who has given us her account of what it’s like to complete the intensive three week Summer Essentials course, which has been ...
The Boulangerie Diploma, one of the latest of our numerous training programmes. This programme trains future professionals and entrepreneurs in bread baking ...
Le Cordon Bleu, the internationally renowned provider of culinary and hospitality based education programs, has announced the latest addition to its global ...
Le Cordon Bleu Sydney students from the culinary and bachelor degree programs joined Troy’s Hospitality Group to cater for 4,000 guests from a global marketing ...
Le Cordon Bleu will feature at the VCE and Careers Expo being held at Caulfield Racecourse, Thursday 5th - Sunday 8th May. Visit us to learn about our classic ...
Careers Expo 2016 will be held on 12th - 15th May at the spectacular Perth Convention and Exhibition Centre. Entry is free.
Le Cordon Bleu offer you a recipe Bittersweet glazed duck breast, crispy polenta, rhubarb. An association of sweet and sharp flavours.
Le Cordon Bleu London welcomed Kazutoshi Endo Executive Head Sushi Chef for Zuma Group Worldwide for a demonstration and tasting on Japanese cuisine.
On Thursday 14th April 2016, we welcomed Caviar Perle Noire, a premium caviar produced in the renowned Périgord Noir, South West France for an exclusive ...
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