The first Le Monde Festival a resounding success
The Le Monde Festival, organised by the newspaper of the same name, took place from 16 to 18 September 2022 with a wide-ranging programme of activities in a ...
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.
The Le Monde Festival, organised by the newspaper of the same name, took place from 16 to 18 September 2022 with a wide-ranging programme of activities in a ...
Graduated from the Diplôme de Boulangerie, Laurel Kratochvila is an American baker specialising in Jewish breads and pastries. She is now the owner of Fine ...
Canadian, Erin Ghattas has had a career in finance for over 15 years. Passionate about gastronomy from an early age, she trained at Le Cordon Bleu Ottawa, ...
Learn to bake your own bread with Le Cordon Bleu.
Is becoming a cuisine chef your dream? Discover the training courses to work in the restaurant industry and succeed in your professional reconversion as a chef.
Le Cordon Bleu London is pleased to announce the launch of this year’s Kimchi Cook Off competition in partnership with Association Mes Amis (AMA) and global ...
Chefs will be among the most in-demand workers over the next five years, according to the Federal Government’s latest Skills Priority List, revealed last month.
We are 10 years old!!! We opened our doors to deliver our first cuisine programme on 16 January 2012 to 9 students and a year later in April 2013 the Pastry ...
For the very first time we have organized our graduating Diplôme de Cuisine students to present a 3-course meal dinner to the public
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