Food trends 2017 - Montana Pawittranon (Thailand), chef, consultant and entrepreneur
Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...
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A Dinner in honour hosted by HE MR Christophe Penot, the Ambassador of France to Malaysia and Mrs Yukimi during the last visit of our President and CEO Mr Andre Cointreau.
The dinner held in honour for our President was also attended by Dr Elizabeth Lee and Mr Lindon Price, director of Sunway Le Cordon Bleu, with Chef Fabrice Daniel - Le Cordon Bleu Regional Pastry Director, Chef Rodolphe Onno - Technical Director of Le Cordon Bleu Malaysia, and Ms Ming Ho - General Manager of Le Cordon Bleu Malaysia.

President & CEO Mr Andre Cointreau had a session with staffs of Le Cordon Bleu Malaysia to understand their job responsibilities during his last visit to the school on 4 & 5 July 2016.

Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...
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 ...
Whether Foodwriters, Chefs or entrepreneurs in the food industry from all over the globe, Le Cordon Bleu alumni have identified 4 great trends, confirming an ...
The food industry can be a daunting place even for someone with a Grand Diplôme. We spoke to Eva Hirai, who wanted to see if the kitchens were for her.
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