Sarah Gibbons, Australia
Current Student
Master of Gastronomic Tourism

"The Master of Gastronomic Tourism provides a unique learning environment that is quite different to traditional on-campus study environments. The online delivery encourages the development of relationships between students' and lecturers' and the small cohort allows for more intimate discussion and accessible interaction"

Steven Su & Charles Chen, Taiwan
Owner of Blossom Kitchen
Graduated from Grand Diplôme

"We both are really thankful for what we got and learned from Le Cordon Bleu. The knowledge, skills and even the manners for being in the kitchen are so helpful in what we are doing after all. We are glad that we were a member of Le Cordon Bleu for who we are and what we are doing. Thank you."

Stella Lowis, Indonesia
Owner of La Maison Pâtisserie
Graduated from Diplôme de Pâtisserie

"I went to Le Cordon Bleu for pâtisserie program and I'm sure glad I did! My experience at the College was an excellent one. The best pâtisserie school, where you not only can learn how to create but dream more for your future. Now I'm in a career I love and couldn't be happier"

Adithya Pratama, Indonesia
Graduated from Superior Pâtisserie

"If i had to sum up my experience in Le Cordon Bleu into 3 simple words, i would refer to it as Outstanding, Extra-Ordinary and Yummy!The program enhances all of my abilities and senses. it pursued me to think and develop more of what the recipes have given and also to create something that is simply out-of-this-world.Not forgetting the amazing Chef Lecturers that i have met in Le Cordon Bleu, the chef-mates that are so passionate about food and the amazing environment of the campus that is just simply beautiful! It's all about your Love and Passion about food ! "

Pedro Roxo, Brazil
Owner of MANJA Gastronomia
Graduated from Diplôme de Cuisine

"It was in Australia that I acquired experience in the real world of cuisine, far beyond the glamour and fashion of the profession, and I still loved it. Coming from Brazil and having to pay for my studies by myself was hard, but so rewarding. Since my second week of studies I worked at restaurants in Sydney to constantly learn more, and to save some money. I would like to thank all the staff at Le Cordon Bleu for helping and guiding me through this time. It was a great achievement for me completing this course."

Him uy de Baron, Philippines
Chef/Owner of Chef Cuisine Catering and Consultancy
Graduated from Diplôme de Cuisine

"After Le Cordon Bleu, I went back home and with my diploma I got a job within a few weeks. I worked around for a few years and finally opened my own business."

Swee San Lim, Malaysia
Instructor, Cake Desginer, Coordinator of Programs, International Centre of Cake Artistry (ICCA)
Graduated from Diplôme de Pâtisserie

"Studying at Le Cordon Bleu Sydney was FUN! Chef Andre was excellent – he taught with great detail and was happy to share his knowledge and experience."

Chia-Hao Yu (Justin), Taiwan
Superior Pâtisserie

Justin says he has learned so much from the Le Cordon Bleu Sydney pâtisserie chefs, all of whom he says are wonderful role models and teachers.

Nazerit Essack, Botswana
Pastry Chef, Radisson Blu and Pâtisserie Lecturer
Graduated from Diplôme de Pâtisserie

"I am so happy that I studied at Le Cordon Bleu. It has made a world of difference in my life. What I learned has been very valuable."

Kanokporn Losaengsuwan, Thailand
Professional Culinary Management Program

"I heard of Le Cordon Bleu long time ago. It is one of the renowned institutions with rich history. I believe that studying in the world-recognised institution will pave my career path wherever I go."

Cynthia Mori Hiraoka, Brazil
Professional Culinary Management Program

"Everyday there is something new to learn and perfect. You learn about how to work in a team, how to be careful and certainly become more demanding with your production. It is very gratifying to realise that you are quickly becoming a professional"