Vive la France! Celebrate Bastille Day with a classic croquembouche
In celebration of Bastille Day on July 14, Le Cordon Bleu Adelaide chef and patisserie lecturer Jenni Key shares her recipe for a stunning and uniquely French ...
Chef Thierry Le Baut is a world-renowned chef who’s headed kitchens of Michelin-starred restaurants, including Martin Berasategui in Spain, Hotel Traube in Germany, and Hôtel de la Poste in France. He’s cooked for Princess Diana, too. Today, he’s in the Philippines as the founding Technical Director of the Le Cordon Bleu (LCB)-Ateneo de Manila, the first LCB school in the Philippines.
Eventually, Le Baut hopes to create a program that centers on Filipino cuisine, but before that, students must first learn French techniques. “It’s important for them to know it because it’s used all around the world in different cuisines.” Le Baut himself is a student, too. When asked what Filipino dish he’s most excited to try, he answers, without skipping a beat: “Everything. The staff here always tells me I’m a bit crazy because I taste everything.”
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In celebration of Bastille Day on July 14, Le Cordon Bleu Adelaide chef and patisserie lecturer Jenni Key shares her recipe for a stunning and uniquely French ...
Celebrating the world chocolate day with an amazing chocolate showpiece by chef Sarju Ranavaya
Our Superior Cuisine Students’ crafted dinners goes PUBLIC for the very first time. For 12 nights in the month of August and September, anyone may savour a ...
This is one of the most popular laboratory workshops that we had conducted. Thanks to Bravo who had loan us the ice cream making machine so that Chef Sarju ...
Truffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just ...
Le Cordon Bleu Australia recently welcomed lecturer Xavier Mouche to the School of Business team. This month we sat down and got to know the man behind the ...
World Tapas Day was celebrated across the globe on June 16. To honour this day, we caught up with Le Cordon Bleu Sydney alumnus Marcos Razeira who has a passion ...
If you run a restaurant, bar, or any similar business in the Food & Beverage Industry, you may be aware of the importance of having great pictures that showcase ...
Let's open a love letter from K. Pompam and see what it is hiding.
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