Alumna Lyn Fidler supercharged a successful career in healthcare with a Diplôme de Cuisine from Le Cordon Bleu Brisbane to pursue her heartfelt mission to ...

A variation on the classic ratatouille recipe, this elegantly presented dish from Provence is sure to impress guests at a dinner party.

These cheese soufflés are simple to make – it’s the large soufflés that are most tricky because it is difficult to judge whether they are cooked or not. – so ...

Whip up this quick and easy classic which is also often used as a test of a true chef. A traditional French rolled omelette has no colour - meaning no hint of ...

With the current the challenges facing the hospitality and tourism industry, we want to thank our industry partners for their ongoing support and strengthen the ...

Le Cordon Bleu alumnus, restaurateur Hyunwoo Kang (Partner, Plus 82) took to the streets armed with 20 take away meals from his restaurant as a gift for those ...

Create your own Italian café vibe at home with this delicious and easy lunch recipe using only 6 main ingredients, shared by Le Cordon Bleu Master Chefs.

Mother’s Day is a great excuse to show your mum how much you appreciate her, and what better than a delicious homemade treat?

At Le Cordon Bleu, we are closely monitoring the spread of COVID-19 and have issued regular communications to our teams on what precautions should be taken to ...

Le Cordon Bleu Sydney patisserie students shone at a recent industry event, raising $2,000 for bushfire relief with the sale of their chocolate showpiece, ...

While celebrating 125 years of excellence in teaching around the world, Le Cordon Bleu is launching two global competitions dedicated to aspiring culinary ...

A desire to experience the hotel industry from the ground up saw alumna Sonal Tomar take on diverse roles at InterContinental Hotel Adelaide before finding her ...

Patisserie student Aurora Hsu is living her dream in France with a 6-month Work Integrated Learning (WIL) placement at Intercontinental Paris.

Rojina McDonald’s journey from patisserie student to business entrepreneur, author, publishing house CEO and industry speaker proves that a Le Cordon Bleu ...

A great food article is like a soufflé. Its pillowy perfection belies the hard word and skill that went into making it. Le Cordon Bleu alumnus and Contributing ...