Rays Bistro

In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...

I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.

Diploma in Pastry Arts graduating students for the term had the opportunity to showcase their work to 30 members of the Ikebana Society KL Chapter.

Le Cordon Bleu was invited by the Malaysia Palm Oil Council to contribute a few recipes using palm oil for a recipe book to be published in conjunction with ...

Chef Florian Guillemenot our pastry chef instructor have been nominated as one of the top semi-finalist contender for the Pastry Chef of the Year ( Regional) ...

Le Cordon Bleu has partnered with Birkbeck, University of London, to deliver a new Bachelor of Business Administration in Culinary Industry Management.

Second in the series of videos where our Chefs share some classic French techniques, we show you how to make French-style macaronage for macarons.

Alumni Cooking & Marzipan techniques demonstrations in The Star Education fair in KLCC Convention Centre.

Graduation falls on December 2016 in Sunway Spa & Hotel Resort.