Le Cordon Bleu is closely monitoring the coronavirus (COVID-19) pandemic and is taking all the appropriate preventive steps in the planning and re-opening of ...

Make your own fermented foods using our easy guide, complete with an authentic Sauerkrat Recipe by Le Cordon Bleu chefs. Soon you'll be stocking your pantry ...

If you're a hospitality professional looking to upskill, think 'Master of International Hospitality Management', the postgraduate business programme designed by ...

Cocoon-like restaurant spaces, mood-altering lights, fragrances paired with food – the haute end of fine dining is simmering with multi-sensory intrigue. Le ...

With the world’s population set to swell to 10 billion by 2050, the time to solve the global food crisis is running out. How will we meet the demands of an ...

Food has been photographed and shared for over a century. Showing food in all its glory is both an art and a science. Sona Bahadur lists 11 golden rules to step ...

Windy Wulundari, a Le Cordon Bleu trained chef and pageant queen, has an important message to share that diversity in all things (including food) is beautiful.

As the competition carries on, the semi-finals enjoys a new format to enable all to participate. Le Cordon Bleu has decided to move the semi-final to an online ...

Chef Tom Milligan (Culinary Arts Technical Director, Le Cordon Bleu Australia) shares how to create restaurant-quality meals at home using simple ingredients, ...

Why do some food businesses thrive while others fade away? Can creativity and profitability go hand in hand and fuel the success of a culinary enterprise? Dr. ...

Le Cordon Bleu Australia is proud to share the stories of four alumni in business who have responded to unprecedented industry challenges with acts of kindness, ...

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 ...

Mary George dreams of becoming one of the best pastry chefs in the world, and she is well on her way! Winning gold at WorldSkills Australia, she joined ...

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

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 ...