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

People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...

Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...

Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.

For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.

People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...

In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...

Be part of the macaroon experience on 16 March 2017 with Pierre Hermé and a number of renowned pastry Chefs at Le Cordon Bleu Paris institute.

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, was delighted to welcome the Académie Culinaire de France to ...

This scholarship will help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes. Hautes Études du Goût is a 2-week programme, ...