Train to become a cuisine or pastry chef with the Professional Immersion programme

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 ...

Le Cordon Bleu London recently spent a weekend in Scotland, hosting four live culinary demonstrations in the stunning surroundings of Edinburgh's Royal Botanic ...

The release of The Age Good Food Guide 2027 has once again celebrated the very best of Victoria's dining scene, recognising outstanding restaurants, cafés, bars ...

This month, we shine a spotlight on Bremmy Setiyoko, an Advanced Diploma of Hospitality Management graduate from Le Cordon Bleu Sydney, who is now Executive ...

Following months of preparation, practicing and an exhilarating final, the Craft Guild of Chefs has revealed Ruth Hansom, chef owner at Hansom Restaurant, as ...