An eggcellent way to kickstart your Easter festivities
Le Cordon Bleu Australia is thrilled to launch a brand-new short course for chocolate lovers and pâtisserie hobbyists alike. This one-day program, offered in ...
Q: You've worked in restaurants before coming to Le Cordon Bleu,
so what's the difference between learning at a restaurant and at a school?
A: The way they teach at school is more systematic and thorough. When you work at a restaurant, you first need to earn respect from the chef for them to teach you. It then takes a long time to actually improve and master the techniques. The ingredients that you deal with are also limited to the ones on the menu.
At school, there are a lot of ingredients that I can touch and experiment with. I can also learn different skills from different chefs. French chefs usually show us techniques and explain the history and culture behind each dish. Japanese chefs tend to teach us how to respect our work, and show us the right attitude in the kitchen.
Le Cordon Bleu Australia is thrilled to launch a brand-new short course for chocolate lovers and pâtisserie hobbyists alike. This one-day program, offered in ...
From the kitchens of Le Cordon Bleu Sydney to leading one of Sydney’s most distinctive Italian dining rooms, Jowoon Oh’s journey is defined by discipline, ...
Singapore has made history at the 11th Gelato World Cup 2026, taking out first place for the very first time in the prestigious international competition. The ...
On 29th of January, we had the pleasure of hosting a new cohort of international Wellington College students as part of their orientation. Chef Paul put them to ...
Open House – Four Hands Experience: French & Thai Cuisine
We are pleased to announce the launch of our new MSc Hospitality Innovation Management with Internship.
In partnership with Chef Caroline Martins, Le Cordon Bleu London alumna and founder of Restaurant SAMPA, Le Cordon Bleu presents a live cuisine demonstration ...
On January 20th, Karl O’Dell won the final of the European selection for the Stuffed Cabbage World Championship, organized by the Stuffed Cabbage Association, ...
![[Alumni Story] Sanghwa Lee, 2025 WCM World Finalist of South Korea](https://static.cordonbleu.edu/Files/MediaFile/93455.jpg)
At the South Korea national selection for the 2025 World Chocolate Masters (WCM), LCB Alumna Sanghwa Lee was selected as the world finalist to represent ...
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