Food trends 2017 - Peggy Porschen (UK), founder and creative director at Peggy Porschen Cakes
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.
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.
I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.
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 ...
James Spinkston, who graduated from Bachelor of Business (International Hotel Management, is Front Office Supervisor at the high-end Four Seasons ski resort in ...
Congratulations to Ambrose Chiang Alumnus and graduate of the Bachelor of Business ( International Restaurant Management) program who is a finalist in the Gault ...
In Sydney, the Australian Cruise Association 20th anniversary conference commenced. Le Cordon Bleu Adelaide students also had the opportunity to participate in ...
As a company director and consultant, Dale Burton demonstrates entrepreneurial flair and business acumen on a daily basis. The high-achiever graduated top of ...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce that the graduation ceremony for the ...
On the 21st of September 2016, Le Cordon Bleu was honoured to sponsor the launch of France Alumni USA, an international association for former US students in ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.
