Showpiece hat trick for Le Cordon Bleu Sydney
It was an exceptional result for Le Cordon Bleu Pâtisserie students when they took out first, second and third places in the recent Le Callebaut Chocolate ...
Q: Why did you come to Le Cordon Bleu Japan?
A: I want to do something about the way we eat. A lot of consumers are wary about chemically-named ingredients in food products simply because they don’t understand what they mean, but they’re not all bad.
After finishing the Grand Diplôme here, I’m going on to study nutrition. I want to demonstrate that science and nutrition can complement with food without compromising flavour or satisfaction and influence eating habits a little at a time.
This is why I’m here at Le Cordon Bleu Japan - to learn proper fundamentals. I need to know how to make things the right way before I start tampering with recipes.
It was an exceptional result for Le Cordon Bleu Pâtisserie students when they took out first, second and third places in the recent Le Callebaut Chocolate ...
The World Chocolate Masters are the most prestigious global event for chocolatiers and patissiers. Every second year they bring together the very best ...
April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs ...
Sydney Advanced Diploma of Hospitality Management students put their service skills to the test for a special buffet lunch that was open to fellow students and ...
Elaine McCarthy is Culinary Management Lecturer at Le Cordon Bleu London. We meet with her so she can talk to us about the new progamme launched at the school: ...
For the second year running, Janice Wong has been awarded the Asia’s Best Pastry Chef in 2014. Organized by Restaurant magazine, Asia's 50 Best Restaurants is a ...
Bread holds no secrets for Le Cordon Bleu Bakery Chefs. They have chosen one of the classics of French bakery, country bread made with fermented dough
The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrollment of their 100th student to the program.
Mr Franck Ramage has always strived to perfect his own skills and convey his passion for wine. After working as sommelier in Michelin starred restaurants, he ...
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