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.
On Monday 22 September 2025, Le Cordon Bleu Paris institute was delighted to host for the sixth consecutive year the “Les Trophées 2025” competition, organised ...
As a new season is upon us, now's the time to get into the kitchen and try this pickled scallop recipe, courtesy of Le Cordon Bleu Melbourne Chef Steffen ...
On September 10th, CTV Ottawa featured Le Cordon Bleu Ottawa, where Cuisine Chef Instructor Atifa Prinsloo and newly appointed Executive Chef Isabelle Alexandre ...
Le Cordon Bleu London marked a historic milestone on Friday 12th September, as the institute welcomed graduates to its first-ever Alumni Chapter event at CORD ...
On Friday 12th September 2025, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Hurlingham Club.
On Friday 5 September, Le Cordon Bleu Paris hosted the semi-final of the 2025 Le Cordon Bleu Paris Scholarship, a landmark event for many aspiring chefs and ...
Le Cordon Bleu London is proud to announce the winner of Le Cordon Bleu Scholarship Competition, following the final held on Monday 8th September 2025.
In 2018 Bhanu left his career in IT and life in Jaipur, India, to pursue his dream. He travelled 12,670 kilometres before landing in his new home of Wellington, ...
Join us for Culinary Arts – Application Day, an exclusive event designed to guide you through the exciting journey of becoming a professional chef. Whether ...
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