A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
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.
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) ...
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 ...
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.
Win THB 9,000 Gift Voucher to join our pastry workshop in March-April 2017. Booth up your culinary vibes and show us your creative side. Light, Camera, Action!
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 ...
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