Chef Fern's Journal | Kesarin Rungpakdeesawat
A wonderful and surprising recipe 'Lychee and Rosewater Mille-Feuille' for Valentine's Day created by Robert Veitch. This hearty and sweet recipe comprises of ...
Toey Watcharapong Prasert, alumnus of the Professional Thai Cuisine Program, presents an important piece of Thai food under the name “Sam Rub Lunch” in term 3 ...
Interview with one of our successful Diplôme de Pâtisserie alumni, Chef Pawinwat Choksetapawin, the owner of Bor-Baimai by Chef Beam and the first Top Chef ...
To celebrate Valentine’s Day, our Pastry Chefs have created a recipe to be enjoyed as a couple or a group. The combination of fruity flavours, with lemon and ...
A comforting roast dinner is a staple for cold winter weekends, and there’s no reason to miss out if you’re observing a plant-based diet.
Le Cordon Bleu Dusit have strengthened our safety and hygiene measures in order to continually run operations and on-site classes in all our school’s area in ...
Stollen is a quintessential German festive treat made with brioche-like bread, laced with booze-soaked fruit and filled with sweet and gooey marzipan. Once ...
Le Cordon Bleu Dusit took the Professional Thai Cuisine students to a Home-Grown Vegetable Garden Fieldtrip and held a mini market in a classroom to allow them ...
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