In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...

I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.

For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.

Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...

Over and above the demand for my award-winning preserves and sweets most of my customers come to me looking for something personally customized and very bespoke ...

People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...

Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...

Le Cordon Bleu was invited by the Malaysia Palm Oil Council to contribute a few recipes using palm oil for a recipe book to be published in conjunction with ...

Chef Florian Guillemenot our pastry chef instructor have been nominated as one of the top semi-finalist contender for the Pastry Chef of the Year ( Regional) ...