Beat those winter blues with a delicious Mulled Wine recipe created by Le Cordon Bleu New Zealand Chef and mixologist.
Diplome de Patisserie student from Thailand tells us about her experience studying at Le Cordon Bleu New Zealand.
Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...
Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.
Head Chef de Patisserie of Le Cordon Bleu New Zealand explains the art of sugar sculpting. Discover the story behind his most recent sugar sculpture.
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 the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le ...
Le Cordon Bleu New Zealand Chef De Cuisine, Francis Motta won coveted 2017 Chef of The Capital award! Along with him, 5 other Le Cordon Bleu students achieved ...
Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.
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