BLOGS

Blog Title	Posted Date
Mastering Umami Without Meat: Plant-Based Flavour-Building Techniques	July 2025
How to Make the Perfect Sauce: Mastering Béarnaise, Béchamel & More	May 2025
The Science Behind the Perfect Croissant: Why Technique Matters	Apr 2025
The Secret to Making Good Macarons: A Step-by-Step Guide	Mar 2025
8 Types of Popular Plating Techniques Aspiring Chefs Can Learn During Their Free Time	Feb 2025
Edible Traditions: 10 Dishes That Define Chinese New Year in Malaysia	Jan 2025
6 Unique Reasons International Students Should Pursue a Culinary Arts Course at Sunway Le Cordon Bleu	Dec 2024
Gourmet Workshops 2025: Join Us & Learn New & Exciting Recipes	Nov 2024
Gaining Hands-On Baking Experience for Aspiring Bakers in Malaysia: Top 5 Practical Pathways	Oct 2024
Supercharge Your Culinary Career: 6 Reasons Malaysian Chefs Should Pursue Plant-Based Courses	Sept 2024
Beyond the Kitchen: Alternative Career Paths for Culinary Arts Diploma Holders	Aug 2024
Turn Your Fine Dining Restaurant Dreams Into Reality with a Diplôme de Cuisine	July 2024
Explore Sunway Le Cordon Bleu’s Baking and Pastry Diploma Programmes in Malaysia	June 2024
Sunway Le Cordon Bleu's Paris Immersion Tour 2024: Experience France with Your Own Eyes	May 2024
The Top 8 Pastry Wonders of the World: Delicious Pastries to Try	April 2024
Join Our Diploma in Plant Based Culinary Arts -Pâtisserie in April 2024!	March 2024
A Special Invitation Just For You: Join Us At Our 50th Sunway Roadshow	February 2024
Unveiling Our Student Referral Program 2024: Le Cordon Bleu Malaysia	January 2024
Explore Our Vibrant & Exciting Leisure Courses in 2024: Don’t Forget to Sign Up!	December 2023
Join Our Grand & Exquisite Open House Event this Coming December 2023!	November 2023
Introducing Our Very First Plant-Based Course in Malaysia (Come & Join Us Now!)	October 2023
Discover What Makes Our Plant-Based Culinary Course Different Compared to Others	September 2023
6 Popular Career Paths for Graduates in Malaysia with A Diploma in Pastry & Diploma in Bakery	June 2023
Top Skills You Will Acquire By Taking Our Pastry, Bakery & Culinary Course in Malaysia	May 2023
5 Benefits Of Taking Up A Culinary Arts Course	April 2023
Level Up & Get A Diploma in Baking from Le Cordon Bleu, The Largest Culinary School in Malaysia	March 2023
How to Choose a Culinary School in Malaysia	February 2023
“Having Trouble Deciding Between Passion for Food & Career?” Here Are 5 Reasons Why Culinary School May Be Your Future!	January 2023
“To Be or Not To Be A Professional Chef?” Here Are 6 Considerations to Help You Determine Your Culinary Interest!	December 2022
Taking Up A Baking Course May Be The Right Choice For You“To Be or Not To Be A Professional Chef?” Here Are 6 Considerations to Help You Determine Your Culinary Interest!	November 2022
Why Should You Pursue A Career Path With A Diploma In Pastry And Bakery	October 2022
So You Want To Become A Master Chef? Here’s How to Do It!	September 2022
All You Ever Need To Know About The Macaron	July 2022
The Importance of Mise En Place	April 2022
What you need to know about Food Safety	March 2022
Top 10 French Pastries You Should Know	February 2022
Wine and cheese, a harmonious match	December 2021
Everything you need to know about Michelin-Guide	October 2021
E-commerce provide lifeline for homebaker	September 2021
Quick Guide to French Bread	August 2021
Alumna Jasmine Kung-Testimonial	March 2020
Indroducing Chef Sarju Ranavaya - The Chef With A Magic Touch For Chocolate	December 2019
Le Cordon Bleu Master Chef - Chef Stéphane Frelon	November 2019
When Your 'Why' Comes From Your Gut	October 2019
Danish Pastry	August 2019
Le Cordon Bleu Master Chef Instructor - Chef Thierry	July 2019
What Is 'Artisan Bread'	June 2019
An Enthralling Parisian Experience by Nicholas Hon	May 2019
Le Cordon Bleu Master Chef Instructor - Chef Sylvain	May 2019
Travelling Chef	April 2019
How To Network For a Culinary Career	March 2019
How To Cherish Food Experience With Your Loved Ones	February 2019
Small Bites Yet Srumptious	January 2019
Make Your Dream Come True In The World of Cuisine	December 2018
The art of delectable homemade pastry and chocolate	1 October 2018
Top Cafés/Restaurants by LCB Alumni	1 September 2018
Cooking Techniques - Part 2	1 August 2018
About Chef Florian Guillemenot	1 July 2018
Cooking Techniques - Part 1	1 June 2018
Industrial Research Programs	1 May 2018
The Benefits of a Diploma in Culinary Arts Management	1 April 2018
Le Cordon Bleu Grand Diplôme®	1 March 2018
About Sunway Le Cordon Bleu	1 February 2018
Diploma In Culinary Arts	11 July 2017
Cooking Academy	2 December 2016
Culinary Arts	22 November 2016
A great Cooking School will give you the qualifications you need	16 August 2016
Culinary Arts at Le Cordon Bleu	16 August 2016
Le Cordon Bleu Cooking Academy, your key to success	16 August 2016
Things You Need to Know About Culinary School	16 August 2016
Why you should take Cooking Classes	16 August 2016

News, Recipe

Pan fried sweetbreads, split pea purée, ceps and roasted chestnuts

These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.

Press, Event, News, Announcement

Malaysia International Gastronomy Festival 2016

The gastronomic weekend is not to be missed with food, entertainment, cooking classes, lifestyle workshops and plenty of fun! Food lovers are invited to indulge ...

Event, News, Announcement, Alumni

Malaysia Celebrity Alumni Dato' Fazley Yaakob conducted a cooking demonstration at Le Cordon Bleu Sydney.

Celebrity Alumni from Malaysia Dato' Fazley Yaakob have been invited as a VIP speaker in Sydney in conjunction with Malaysia Day celebrations organised by ...

Event, News, Buffet

Tea Party presented by Graduating Pastry Students

One of our last pastry lessons for our graduating Pastry Students allows them to create any pastry items according to a specific theme. Their 6 hours of work ...

Event, Alumni

Cooking Demonstration with alumni Napat Sriwarom, Thailand - Global Event

Come and meet Chef Napat Sriwarom, Le Cordon Bleu’s Alumni Chef in Pâtisserie.

News, Recipe

Peach domes

Le Cordon Bleu Paris Chefs suggest an elegant and refreshing peach flavoured dessert for a change of seasons. A ray of sunshine on your plate.

Press, Event, News

French Minister of Foreign Affairs prioritizes education in Gastronomy, Hospitality and Tourism

Le Cordon Bleu was delighted to host a cocktail party, in the premises of the new Paris Institute on 1 September, rounding off Ambassadors’ Week. During the ...

News, Photo Gallery, Alumni

Alumni Chapter: Rayz Bistro

Own by Masterchef Celebrity Malaysia, Dato Fazley Yaakob and Mr Ray Basir (Partner)

News, Alumni

Morph Cafe

Morph Cafe is a humble eatery that specializes in healthy diet cuisine made tasty. What started off as a simple kiosk in Celebrity Fitness, at One Utama has ...

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