Iced coffee soufflé
If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a ...
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Aaron Thomas, one half of the team behind Yum Bug. Aaron started Yum Bug with business partner Leo in 2018, initially experimenting with cooking insects in their free time, before selling insect recipe kits during the 2021 COVID lockdowns.
After successfully trialling the concept as a pop-up, Yum Bug now has a permanent restaurant based in Finsbury Park, London, where Aaron, Leo and their Chef team seek to show people that insects are a delicious and undervalued superfood. We chatted to Aaron to find out why we should be eating more bugs.
This episode is the second in the latest season of the podcast, with other episodes including guests Michel Roux Jr., Asma Khan, Chris Galvin, Nancy Silverton, Ollie Dabbous and John Williams MBE. All episodes are available to stream through Apple Podcasts, Google Podcasts, Anchor and Spotify. You can view all episodes available here.
If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a ...
Le Petit Larousse du chocolat by Le Cordon Bleu and Larousse a contenders for the 2016 Gourmand World Cookbook Awards, best book prize in Chocolate category.
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Michelin Guide is the symbol of excellence and reference for the global culinary industry. Le Cordon Bleu Japan is inviting Mr. Bernard Delmas, Michelin Group ...
As part of Latin America and Caribbean Week, which is taking place throughout France from 24 May to 5 June 2016, come and learn all about a vibrant and original ...
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On April 6th, Westpac bank celebrated its 199th year with a lavish lunch featuring political leaders and present and former chairs. Held at the beautiful Walsh ...
Sunway Le Cordon Bleu Institute of Culinary Arts was recently accorded the regional Awards of Excellence (Electrolux Culinary Institution of the Year) at the ...
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