Kneading is very important to distribute the yeast and allow gluten to develop. Watch this short video to understand the baking technique.
International Chefs Day, held on the 20th October, marks a special occasion to salute the gastronomy professionals who have made contributions to develop and ...
Le Cordon Bleu will be at the Frankfurt Book Fair, from 11th to 15th October 2017. The Le Cordon Bleu booth is located in the Gourmet Gallery (Hall 3.1) Stand ...
We were excited to have Chef Masaki Okazaki, head pastry chef of the Conrad Tokyo, show off his specialty, sugar art, in a Master Class on September 9th at our ...
“What is your goal in life? What’s your dream?” asks chef Morena to her audience. Her gaze sweeps the room seated with students, alumni, and culinary ...
September 2017 - Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is happy to announce its partnership with ...
Le Cordon Bleu Japan was present at Ritsumeikan University’s Open Campus in BKC campus to promote our newest higher education programme to launch in April 2018.
Thursday, July 20th, 2017 – Ritsumeikan University announced the opening of their College of Gastronomy Management along with their educational partnership with ...
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
