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 ...
A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
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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!
Busy during the week but still want to pursue your passion for pastry? Our 3-month Weekend Pastry Classes is designed for working adults, making it easier to ...
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 ...
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