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 ...

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.

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

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 ...

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) ...

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 ...

Diploma in Pastry Arts graduating students for the term had the opportunity to showcase their work to 30 members of the Ikebana Society KL Chapter.

In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...

Le Cordon Bleu has partnered with Birkbeck, University of London, to deliver a new Bachelor of Business Administration in Culinary Industry Management.