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.
Le Cordon Bleu Dusit is pleased to introduce our e-Vouchers, redeemable for all our culinary workshops. A perfect gift for special occasions such as birthdays ...
Internationally acclaimed chef, award-winning author, poet, filmmaker, TV personality and Michelin Star Chef Vikas Khanna launched his biography ‘Buried Seeds’ ...
Alumna Jillian Butler (Diplôme de Pâtisserie, 2015) gave up a corporate insurance job to pursue her culinary dream. Today, she owns a successful pastry shop, is ...
Tuiles with nibbed cocoa, chocolate truffles, glazed stars – treat yourself at Christmas with these irresistible festive recipes!
Le Cordon Bleu Australia enjoyed a year of accomplishment, with our award-winning Chef Lecturers and talented students achieving top results in high-profile ...
Vincent Valton is an ambitious young Chef whose passion for travelling inspires him to be constantly innovative. He is only in his early thirties but already ...
We will soon be updating our tuition fees for 2018, but applicants who complete payment before February 28th, 2018, will benefit from our 2017 rates. For those ...
Last week Le Cordon Bleu New Zealand were honoured to show officials from the China Food and Drug Administration and The Ministry for Primary Industries New ...
Turning vegetables is a classic French technique. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking ...
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