With a grin, Chef Guillaume pulled out a stem of wasabi measuring a hefty 20 cm in length and 5 cm in diameter. “I’ve used wasabi in cooking many times before, ...
Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...
In traditional Japanese confectioneries, you'll often find a curious garnish that is sweet and slightly starchy. It's usually reddish-brown – though not always ...
People who love food, wine and travel now have the opportunity to turn their passion into a career through the Le Cordon Bleu Master of Gastronomic Tourism ...
“I had never seen shiso before coming to Japan. We don’t have it in France!” says Chef Dominique, who arrived in Japan in 2000. Fifteen years have passed since ...
Whilst it would be useful if we knew exactly what our interviewer was wanting to hear from us when they are asking questions during an interview, no one is a ...
For most people living outside of Asia, seaweed is something that we come across at sushi restaurants and rarely anywhere else. Whereas in Japan, several ...
Congratulations to Le Cordon Bleu Sydney Alumna Chef Joanne Yeong who has won Regional Pastry Chef of the year at the recent World Gourmet Summit held in ...
It was seven years ago—right after he came to Japan—when Chef Stephane Reinat was introduced to this ingredient, and after realizing how much he liked it, ...
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