Six years after graduating with a Le Cordon Bleu Graduate Certificate in Gastronomy, alumna Amanda McInerney has forged a remarkable career as a food and travel ...

Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an ...

In 2008, Le Cordon Bleu alumnus Sagar Pore gained a full time role at the Langham Hotel in Melbourne after completing his Le Cordon Bleu work placement there. ...

People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...

Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.

For sure healthy food is a top trend that is here to stay; we are totally focused on improving the quality, the taste of the food and also to induce healthier ...

Over and above the demand for my award-winning preserves and sweets most of my customers come to me looking for something personally customized and very bespoke ...

Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...

For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.

In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...

Malaysian-born Lucas Lee brings the same focus to his work as he does to rock climbing, a favourite pursuit. It’s about conquering challenges.

James Spinkston, who graduated from Bachelor of Business (International Hotel Management, is Front Office Supervisor at the high-end Four Seasons ski resort in ...