Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to ...

Peggy Chan is a Chef by passion and she’s serious about green-eating! We recently caught up with the inspiring chef and founder of Grassroots Pantry, Hong ...

Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold ...

We had the pleasure of welcoming distinguished Le Cordon Bleu Paris, Executive Chef and Culinary Arts Director Éric Briffard MOF (One of the Best Craftsmen in ...

Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

In the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le ...

Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.

Cleaning and filleting a fish is something any aspiring cuisine Chef needs to know. Once perfected, you can use this technique to fillet any round fish with ...

To help celebrate Canada's 150th we ran a culinary contest Taste the Art Ottawa in early March, where contestants had to transform the Ottawa Parliament Hill, ...