Bread holds no secrets for Le Cordon Bleu Bakery Chefs. They have chosen one of the classics of French bakery, country bread made with fermented dough

The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrollment of their 100th student to the program.

Mr Franck Ramage has always strived to perfect his own skills and convey his passion for wine. After working as sommelier in Michelin starred restaurants, he ...

Chantilly cream, a big favourite with dessert lovers, is extremely simple to prepare. Here are the steps to help you make it at home.

Le Cordon Bleu, in collaboration with Southern Cross University, have announced the 2014 Education & Industry Professional Scholarships for the Le Cordon Bleu ...

Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe created by Le Cordon Bleu Chefs.

Le Cordon Bleu is proud to introduce a new online service for students and alumni.

Le Cordon Bleu remembers former student Julia Child in her centenary year. The influential and charismatic chef is credited with popularising French cuisine in ...