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.
Le Cordon Bleu Ottawa nominated for Best Culinary Training Institution 2023
Shuchi Bhardwaj, head chef of Wellington’s Neo Café & Eatery and Le Cordon Bleu New Zealand Alumna, has won VISA Wellington On A Plate’s (VWOAP) Best Dine ...
In this month’s alumni feature, we shine a spotlight on four Master of International Hospitality Management graduates who are pounding the pavement in five-star ...
Students from our Bachelor of Culinary Arts and Business Programme, as a part of their Volume and External Catering Course, prepared a delicious 4 course lunch ...
On Friday, May 12, hospital staff around the world celebrated International Nurses Day. This year, Le Cordon Bleu Australia gave back to the community by ...
On the 21st of May 2023, Monsieur Cointreau arrived in Wellington. He was welcomed by Le Cordon Bleu New Zealand staff and students with a formal dinner ...
The COVID dust has settled and hotels are finally booming again. Last month, news broke that hotels across South Australia are at capacity – and it’s only going ...
Hiva Manutahi, an alumna of the Diplôme de Pâtisserie with Internship Pathway, came third in the Best Charentes-Poitou PDO Butter Croissant in the Grand Paris ...
Having completed the Wine and Management Diploma in 2021, Justice Derrick is now Head Sommelier & Wine Buyer in Dallas, Texas, for an Edomae style sushi ...
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