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.
This summery dessert contrasts the heat of the barbecued pineapple, heightened by spices, with the sweet, cool and nutty kulfi.
Le Cordon Bleu welcomed guest Cuisine Chef Fernando Hernandez and Patisserie Chef Eli Lopez into our demonstration kitchens to give us a taste of Yucatan ...
South Australian Olivia McFarlane graduated in 2014. She has already been recognised for excelling in her field, having been awarded Employee of the Year in the ...
On Thursday, 25th August 2016, 420 guests arrived at the Adelaide Town Hall for Le Cordon Bleu’s night of nights. 94 students from both Adelaide and Sydney’s ...
In keeping with the summer season, Le Cordon Bleu London and Great British Chefs held a BBQ-themed demonstration and workshop lead by Master Chef Colin Westal ...
The winner of Shared Tables Thierry Marx Career Development Award will spend three days at Le Cordon Bleu in Paris and be able to enjoy some leisure time. As ...
Ben Mayne, National Manager Career Services met with Cathy Sinden, Recruitment Manager for The Star Sydney recently to sign a Memorandum of Understanding ...
We are excited to announce Chef Nicolas Jordan has joined Le Cordon Bleu Ottawa Culinary Arts Institute’s team of Pastry Chef Instructors. Under his guidance, ...
A recent arrival in the Le Cordon Bleu Paris school team, Chef Caussimon has worked in many renowned establishments. Chef’s career spanned a variety of ...
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