Le Cordon Bleu Paris celebrates  130 years at the Hôtel de la Marine

From Lagos to Abidjan, Le Cordon Bleu Paris shared its pastry expertise through a tour dedicated to chocolate, craftsmanship and meaningful exchanges.

Following the Ōra King Salmon demonstration led by chef Shaun Clouston last month, a selection of our Bachelor of Culinary Arts and Business students were ...

Featuring spears of fresh asparagus, goats' cheese, Parmesan, lemon, and thyme, this rustic puff pastry tart celebrates the best flavours of early summer.

For Mitchell Turner, hospitality was never just about hotels – it was about people, experiences and the opportunity to build a career without borders. Today, as ...

For Rhea Koshy, the path to becoming a pastry chef didn’t begin in a professional kitchen - it began at home, shaped by the warmth of family and the joy of ...

In hospitality, experience has always mattered. While qualifications can open doors, employers are increasingly looking for candidates who can step confidently ...