Adelaide shines on world stage as Michelin-worthy foodie haven
For years, Adelaide has quietly earned a reputation among chefs, restaurateurs and food lovers as one of Australia's most exciting culinary destinations. Locals ...
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.
For years, Adelaide has quietly earned a reputation among chefs, restaurateurs and food lovers as one of Australia's most exciting culinary destinations. Locals ...
For Jun Hwang, hospitality began with something simple – a fried egg. At just seven, Jun was asked by his mother to cook for a hungry guest visiting their home. ...
Truffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just ...
We welcomed part of the Club de Rugby Liceo Francés team to the kitchens of Le Cordon Bleu Madrid, where they took part in a very special “training session” ...
On May 12, the students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass on Colombian cuisine led by chef Edwin Rodríguez, from Quimbaya (1 Michelin ...
Le Cordon Bleu Paris and ESSEC Business School brought their students together for a workshop dedicated to “Gastronomic Nomadism”. Over two days, participants ...
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 ...
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