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
Meet Jae Wook Ko, a 2010 Diplôme de Pâtisserie graduate who has opened his own pastry boutique, Millegâteaux, in Korea.
Le Cordon Bleu London will be raising the prices of all diploma programmes on Friday 1st December 2023 as part of the annual price rise.
Do not miss out these opportunities for a financial aid to join our programs in 2024
Rosario Barrios, general manager of Le Cordon Bleu Madrid received the award for “Labor formativa” (training work).
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Indulge in a curated culinary experience where you will be among the select few to taste the artistry of our Intermediate Culinary Students, mentored by the ...
Le Cordon Bleu Australia is excited to announce the launch of its first podcast series, Mastery in the Making.
Open houses are an excellent time to ask any questions you may have about the school, admissions requirements, financial aid, and more.
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