Le Cordon Bleu London is pleased to announce the launch its new Diploma in Pâtisserie Innovation. This exciting programme is designed for experienced pastry chefs and students to further their studies in the art of pâtisserie with an emphasis on health.
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People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...
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.
I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.
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 ...
In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...
Being a baker requires a lot of hard work and long hours but it is equally as rewarding. If this is the career path that you want to follow, then our Master ...
In our most recent Masterclass, in partnership with Great British Chefs, Master Chef Jérôme Pendaries teamed up with Michelin-starred Chef Tom Brown to ...
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