Interview with Chef Boulanger Philippe Lanié
Sensitivity is necessary in this profession. Most people consider bread baking a less perfectionist art when compared to pâtisserie, but in fact it is much more ...
Chef Rodolphe Onno and Chef David Morris both authors of the recently launch recipe book “ A touch of French” had the opportunity to share with members of the public at several autograph sessions held in the Klang Valley on what inspired the recipes which they created in the book. Chefs demonstrated simple techniques used in the recipes at the sessions and Fans and book club members who were present also got to sample some dishes . Many bought and have their books signed by the authors. More of such sessions will be organised next year throughout Malaysia so that those passionate with French cooking Techniques will have an opportunity to learn from the authors in person.
Sensitivity is necessary in this profession. Most people consider bread baking a less perfectionist art when compared to pâtisserie, but in fact it is much more ...
Saturday, October 12th, Le Cordon Bleu Rio de Janeiro will join the event in Nova Friburgo called Bread and Flavors Festival with special show classes by Head ...
My Kitchen Rules TV finalist (2017) Tim Attiwill is owner of a thriving food truck business, CAROclub. After completing a Bachelor of Business degree at Le ...
Paris, 1 October 2019 – Le Cordon Bleu Paris celebrates its longstanding friendship with the United States of America, as it marks the 130th anniversary of the ...
October 2019 - As part of World Egg Day 2019, set on October 11, Eric Briffard, Meilleur Ouvrier de France – MOF, Culinary Arts Director and Head of Le Cordon ...
Le Cordon Bleu Sydney students and staff excelled at the 2019 Australian Culinary Challenge held at ICC Sydney, winning a total of 10 medals in a range of ...
In August and September, 211 graduating students attended formal ceremonies in Sydney, Melbourne and Adelaide, receiving parchments from Le Cordon Bleu ...
September 2019 - In 2019, Le Cordon Bleu Paris launched the Professional Immersion, a 3-month module allowind Cuisine Diploma, Pastry Diploma and Grand Diplôme ...
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