Le Cordon Bleu Australia was delighted to celebrate Bastille Day at the beautiful Seppeltsfield Estate located in the world renowned Barossa wine region bringing French gourmands together for a day of indulgence in French cultural and culinary delights.
Le Cordon Bleu Adelaide showcased a number of cooking demonstrations for the culinary enthusiast along with Junior Sous Chef activities with a photo booth to capture their culinary moments! Live cooking demonstrations were well received with award winning Chef Derrick Casey preparing Salmon Mi-Ciut Sous Vide followed by Pâtissier Jenni Key demonstrating the intricacy of creating the famous French Croquembouche. The cooking theme continued as young petite chefs were invited to demonstrate their cupcake icing skills!
Le Cordon Bleu Australia is excited to announce the launch of Diplôme CordonTec, an innovative new program set to roll out across selected campuses in 2026
With school holidays on the horizon, elevate your at-home lunches with a comforting classic. This indulgent three-cheese toastie, crafted by Le Cordon Bleu ...
From childhood moments spent baking with his grandmother to producing more than 20,000 handcrafted chocolates for one of Sydney’s fastest-growing hospitality ...
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