Chandni Sharma’s journey into the world of pâtisserie began not in a professional kitchen, but in the comfort of her childhood home in India. Today - armed with ...

Nick Nierxen, who studied a Certificate IV in Commercial Cookery at Le Cordon Bleu Melbourne, has made waves in his home country of Indonesia since graduating ...

With RUOK Day fast-approaching on September 12, we asked some of our industry partners and chef lecturers what they do to keep their mental health in check ...

This month we get to know Le Cordon Bleu Brisbane alumna, Sumayya Limbada, who graduated in 2022 with a Certificate III in Patisserie. Now, as an accomplished ...

Five Le Cordon Bleu Melbourne students have claimed several victories across three culinary competitions, recently held in Victoria.

In French cuisine, fougasse is a type of bread typically associated with Provence but found in other regions. Some versions are sculpted or slashed into a ...