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.
Every month, check out the latest news from Le Cordon Bleu Paris in this magazine highlighting the daily life of students on the Paris campus.
Since studying Culinary Arts in Antwerp, Erik has held positions as Head Chocolatier at the iconic 5 star Hotel Café Royal and Marc Patisserie in London. Erik ...
Chocolate is one of the most popular delicacies in the world, spanning cultures across the globe. Some of the most successful patissiers are experts in ...
Le Cordon Bleu London's Julia Child Scholarship now open for entry! The prize worth over £40,000 will be presented by baking legend Mary Berry and the winner ...
Le Cordon Bleu, the global leader in culinary, wine and hospitality education, will be celebrating the fourth anniversary of Le Cordon Bleu Shanghai. The grand ...
Le Cordon Bleu Adelaide opened its doors to the next generation of culinary arts and hospitality professionals for an exciting 3-day Careers Residential. ...
Le Cordon Bleu Australia recently hosted a recruitment drive with alumni networking events in Darwin to promote Le Cordon Bleu programmes and strengthen alumni ...
Tom Angelsea, Head Chef of The Laughing Heart, visited Le Cordon Bleu for a culinary demonstration. Tom is known for creating simple yet accomplished dishes ...
Henrik Ritzén visited Le Cordon Bleu London for a demonstration to showcase the very best of Nordic cuisine. Henrik was born and raised in Sweden, where he ...
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