Meet Ottawa Alumni and Butter Avenue’s Co-Owner and Pastry Chef, Tina Su
Tina Su is the co-owner and pastry chef behind Butter Avenue, Toronto’s trendy pâtisserie and café on Queen Street West. We recently caught up with Tina, the ...
A new kid on the block in the halal dining scene in Singapore is a quaint restaurant called Rayz Bistro sitting in a 100 year old heritage building within the city centre.
Le Cordon Bleu alumni, Dato' Fazley Yaakob, is the Group Executive Chef and curates both their traditional and contemporary patisserie line, on top of their Singapore-Asian and Western cuisine menu.
Where it is incredibly difficult to find Muslim-friendly French desserts on the island nation, Dato' Fazley presents an affordable menu of dine-in, take-away and even customized cakes and pastries.
Even the dozen gelato flavours are made in-house to cater to an ever-growing sophisticated and well-travelled Muslim clientele from home and abroad.
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Location: 100 Selegie Road, Singapore 188308
Tina Su is the co-owner and pastry chef behind Butter Avenue, Toronto’s trendy pâtisserie and café on Queen Street West. We recently caught up with Tina, the ...
Living and working on the tranquil shores of Paradise Island, whilst pursuing your culinary passion is what many of us dream of. We recently caught up with ...
Thursday, July 20th, 2017 – Ritsumeikan University announced the opening of their College of Gastronomy Management along with their educational partnership with ...
OTTAWA, Wednesday July 19, 2017 – Le Cordon Bleu Ottawa, welcomed Le Club des Chefs des Chefs (CCC), the world’s most exclusive international gastronomic ...
One of the key principles behind the best pairing is to understand both the food you are serving and the wine by analyzing their basic components in order to ...
Dux winner Eileen Low graduated in 2012 with a Le Cordon Bleu Master of International Hospitality Management. She now works for Pernod Ricard Winemakers, as ...
On Tuesday 20th June, for the fourth year running, Le Cordon Bleu London were delighted to host the semi-finals for one of the most prestigious and respected ...
Chef Roland Villard tells his experience for the new students of Le Cordon Bleu.
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...
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