Introducing the Ōra King Classroom
On the 16th of October we held a special alumni gathering that celebrated the opening of our newly refurbished Ōra King Classroom. Featuring a demo class by our ...
Will is the creative behind Kricket’s unique and innovative cuisine. He was classically trained in London where he spent two years under Rowley Leigh. He subsequently moved to Mumbai to become Head Chef of a new European restaurant, winning multiple awards. While living in Mumbai, he developed a passion for Indian cuisine and culture. Upon his return, Will worked under Vivek Singh at the Cinnamon Club, where he became Sous Chef. It was after this that Will was able to combine his classical training with a knowledge and passion for Indian food, resulting in the creation of Kricket’s unique menus.
For this demonstration Will prepared tomato rasam pani puri and Bat & Ball Jaipuri mutton curry with smoked guntar chilli ghee. These dishes are on Kricket’s new menu, which was created following an inspirational team trip to India at the beginning of the year.
On the 16th of October we held a special alumni gathering that celebrated the opening of our newly refurbished Ōra King Classroom. Featuring a demo class by our ...
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 ...
Alumni business Aurora is now expanding into frozen supermarket products. Aurora’s frozen medialunas are now available in select locations in Wellington and ...
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 MICHELIN Guide South Australia 2027 was unveiled last night in a landmark moment for the Australian hospitality industry, placing South Australia firmly on ...
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 ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.