If like us, gratification can be had in admiring prettily assembled food to bookmark for cooking inspiration, you would have come across Samantha Lee, an iconic Malaysian Instagram food artist. For those who have not had the pleasure of ogling her quirky edible art, get acquainted. The mother of two started creating cartoon-inspired dishes in 2008 to get her daughters to eat healthy, and in 2011, she posted her plated works-of-art on Instagram, which garnered a viral storm on social media. 
@leesamantha
Today, with her children a little older and acknowledged as an international food artist, Samantha continues to refine her culinary talent, having recently earned a Le Cordon Bleu certification.
Stéphane Lecenes followed the 2013-2014 session Wine and Management Programme and came 3rd in his class. He shares his experiences at the School, his background ...
Mary Berry was born in Bath and when she finished college she wanted to register at Le Cordon Bleu. She developed a passion for cooking from her mother. It ...
Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.
It was a night bathed in chocolate last week at the Le Cordon Bleu Sydney campus. Students from the Diplôme de Patisserie, as well as Bachelor of Business ...
Adelaide Bachelor and Master’s students were given the opportunity to volunteer at the grand opening of the new CostCo at Kilburn. An event run by esteemed ...
22 expert judges have gathered for the 16th annual Australian Grand Dairy Awards with Le Cordon Bleu Sydney Head Chef Andre Sandison one of the esteemed judges. ...
Recently our Adelaide Bachelor of Business (International Restaurant Management) students were entertained and informed on an industry workshop day out to visit ...
Farago, a restaurant opened by Pierre Dutaret and Jean Valfort in 2013, has been a runaway success ever since it opened.
Renowned Peruvian cuisine Chef, author and business man Gastón Acurio, will return to Paris in November, more than 20 years after graduating from Le Cordon Bleu ...
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