Storytelling Food Photography with Executive Chef Yannick and Nick Ghattas
Did you know it can take up to 4-hours for one perfect food shot? Or that a trick to shooting ice-cream is using mash potatoes? We take you beyond the plate to ...
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
Did you know it can take up to 4-hours for one perfect food shot? Or that a trick to shooting ice-cream is using mash potatoes? We take you beyond the plate to ...
Discover what Audren de Valbray thoughts about his cuisine workshops / class at Le Cordon Bleu Paris Institute
One of the first things that comes to mind when we think about Indian cuisine is the beautiful variety of spices. South Asian cuisine is renowned for creating ...
Here at Le Cordon Bleu London, our Master Chefs understand the importance of cooking with seasonal produce, having adopted it as a way of life during their ...
Discover what MillyQ, Taiwanese blogger and writer, thoughts about her pastry workshops / class at Le Cordon Bleu Paris Institute
Discover what Clara thoughts about her pastry workshops / class at Le Cordon Bleu Paris Institute. "Making a workshop at Le Cordon Bleu was my best experience ...
An invitation to join a cooking demonstration with Le Cordon Bleu alumni chef Napat Sriwarom.
Sometimes the world of wine can seem a bit daunting because of the overwhelming range of wines that are available, and the wine jargon that typically goes over ...
Chef Tranchant joined Le Cordon Bleu Paris as Chef Instructor in pastry in 2006. We met him...
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