Team Australia excels in competition finals at SIRHA
Tom Milligan (Technical Director, Le Cordon Bleu Australia) led the Australian team in two prestigious international competition finals – winning 6th place in ...
Nikita Malhotra is a Diplôme de Pâtisserie student from Pune, India studying at Le Cordon Bleu Ottawa. Nikita talks about her experience studying in Canada, her passions in food and why she chose to study at Le Cordon Bleu Ottawa as her first choice in the culinary arts.
The Cordon Bleu Ottawa's Diplôme de Pâtisserie programme acts as a passport into an exciting and dynamic career in pastry. Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide. Learn more.
Tom Milligan (Technical Director, Le Cordon Bleu Australia) led the Australian team in two prestigious international competition finals – winning 6th place in ...
Award-winning pâtissier and small business entrepreneur Justin Yu hit the ground running with a Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie) ...
Congratulations to Le Cordon Bleu Melbourne student, Marco Wong for winning first place in La Chaîne des Rôtisseurs Jeunes Chefs Rôtisseurs state competition ...
Have you ever wondered what it's like to study at the prestigious Le Cordon Bleu Brisbane Culinary and Hospitality Management Institute?
February 2019 – Fortunato da Câmara took the Le Cordon Bleu Advanced Studies in Taste programme (HEG) in 2011. He looks back at this rich experience and tells ...
Studying at Le Cordon Bleu has always been my dream! It is a professional and personal achievement, evolving the challenge of graduating from the most ...
February 2019 - Ever since its creation in 2004, Le Cordon Bleu Advanced Studies in Taste (HEG) programme has had the unwavering support of Reims ...
Celebrate Valentines Day with this coconut macaron recipe from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions
Our commitment to constantly improve quality of training and curriculum and to expanding learning opportunities in the culinary arts has lead us to relocate to ...
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