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.
The Chef’s Table is a farm-to-table feast with menus curated by Canadian chefs and musical entertainment. Presented by the Festival of Small Halls, this year’s ...
We take a look at the results of our recent student survey in this infographic. Questions concerning all things student related were covered, such as the ...
The list has finally been revealed for 2021! Find out which Australian cities with Le Cordon Bleu campuses made it to the top ranks of the World’s Most Liveable ...
Dr Julien Marechal, Head of School of Business for Le Cordon Bleu Australia explores the importance of Sustainable Gastronomy Day and how chefs can contribute ...
From studying in the city to settling in the country, Le Cordon Bleu Brisbane Alumna Jani Johannes has taken her culinary skills to the famous foodie paradise: ...
Le Cordon Bleu Paris was honoured to welcome Hervé This, a leading authority on molecular and physical gastronomy, for a presentation of his new book to ...
Graduated from Le Cordon Bleu Paris institute, Tobias Overgoor founded Famous Flavours in 2008 in the Netherlands. The company organizes catering concepts at ...
Summertime in the UK is always unpredictable when it comes to the weather, so rather than relying on the sun to shine, brighten your day with this fruity and ...
Le Cordon Bleu is proud to announce that Alumnus Joshua Ross won the title of Jeune Chef des Rôtisseurs New Zealand.
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