Food trends 2017 - Peggy Porschen (UK), founder and creative director at Peggy Porschen Cakes
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.
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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.
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 ...
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 ...
Chef Florian Guillemenot our pastry chef instructor have been nominated as one of the top semi-finalist contender for the Pastry Chef of the Year ( Regional) ...
Diploma in Pastry Arts graduating students for the term had the opportunity to showcase their work to 30 members of the Ikebana Society KL Chapter.
Le Cordon Bleu was invited by the Malaysia Palm Oil Council to contribute a few recipes using palm oil for a recipe book to be published in conjunction with ...
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 ...
This scholarship will help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes. Hautes Études du Goût is a 2-week programme, ...
The Chefs from Le Cordon Bleu wish you all a very happy Valentine’s day and for the occasion propose an original entremets recipe. Be seduced by the tasty ...
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