BLOGS

Blog Title	Posted Date
6 Unique Reasons International Students Should Pursue a Culinary Arts Course at Sunway Le Cordon Bleu	Dec 2024
Gourmet Workshops 2025: Join Us & Learn New & Exciting Recipes	Nov 2024
Gaining Hands-On Baking Experience for Aspiring Bakers in Malaysia: Top 5 Practical Pathways	Oct 2024
Supercharge Your Culinary Career: 6 Reasons Malaysian Chefs Should Pursue Plant-Based Courses	Sept 2024
Beyond the Kitchen: Alternative Career Paths for Culinary Arts Diploma Holders	Aug 2024
Turn Your Fine Dining Restaurant Dreams Into Reality with a Diplôme de Cuisine	July 2024
Explore Sunway Le Cordon Bleu’s Baking and Pastry Diploma Programmes in Malaysia	June 2024
Sunway Le Cordon Bleu's Paris Immersion Tour 2024: Experience France with Your Own Eyes	May 2024
The Top 8 Pastry Wonders of the World: Delicious Pastries to Try	April 2024
Join Our Diploma in Plant Based Culinary Arts -Pâtisserie in April 2024!	March 2024
A Special Invitation Just For You: Join Us At Our 50th Sunway Roadshow	February 2024
Unveiling Our Student Referral Program 2024: Le Cordon Bleu Malaysia	January 2024
Explore Our Vibrant & Exciting Leisure Courses in 2024: Don’t Forget to Sign Up!	December 2023
Join Our Grand & Exquisite Open House Event this Coming December 2023!	November 2023
Introducing Our Very First Plant-Based Course in Malaysia (Come & Join Us Now!)	October 2023
Discover What Makes Our Plant-Based Culinary Course Different Compared to Others	September 2023
6 Popular Career Paths for Graduates in Malaysia with A Diploma in Pastry & Diploma in Bakery	June 2023
Top Skills You Will Acquire By Taking Our Pastry, Bakery & Culinary Course in Malaysia	May 2023
5 Benefits Of Taking Up A Culinary Arts Course	April 2023
Level Up & Get A Diploma in Baking from Le Cordon Bleu, The Largest Culinary School in Malaysia	March 2023
How to Choose a Culinary School in Malaysia	February 2023
“Having Trouble Deciding Between Passion for Food & Career?” Here Are 5 Reasons Why Culinary School May Be Your Future!	January 2023
“To Be or Not To Be A Professional Chef?” Here Are 6 Considerations to Help You Determine Your Culinary Interest!	December 2022
Taking Up A Baking Course May Be The Right Choice For You“To Be or Not To Be A Professional Chef?” Here Are 6 Considerations to Help You Determine Your Culinary Interest!	November 2022
Why Should You Pursue A Career Path With A Diploma In Pastry And Bakery	October 2022
So You Want To Become A Master Chef? Here’s How to Do It!	September 2022
All You Ever Need To Know About The Macaron	July 2022
The Importance of Mise En Place	April 2022
What you need to know about Food Safety	March 2022
Top 10 French Pastries You Should Know	February 2022
Wine and cheese, a harmonious match	December 2021
Everything you need to know about Michelin-Guide	October 2021
E-commerce provide lifeline for homebaker	September 2021
Quick Guide to French Bread	August 2021
Alumna Jasmine Kung-Testimonial	March 2020
Indroducing Chef Sarju Ranavaya - The Chef With A Magic Touch For Chocolate	December 2019
Le Cordon Bleu Master Chef - Chef Stéphane Frelon	November 2019
When Your 'Why' Comes From Your Gut	October 2019
Danish Pastry	August 2019
Le Cordon Bleu Master Chef Instructor - Chef Thierry	July 2019
What Is 'Artisan Bread'	June 2019
An Enthralling Parisian Experience by Nicholas Hon	May 2019
Le Cordon Bleu Master Chef Instructor - Chef Sylvain	May 2019
Travelling Chef	April 2019
How To Network For a Culinary Career	March 2019
How To Cherish Food Experience With Your Loved Ones	February 2019
Small Bites Yet Srumptious	January 2019
Make Your Dream Come True In The World of Cuisine	December 2018
The art of delectable homemade pastry and chocolate	1 October 2018
Top Cafés/Restaurants by LCB Alumni	1 September 2018
Cooking Techniques - Part 2	1 August 2018
About Chef Florian Guillemenot	1 July 2018
Cooking Techniques - Part 1	1 June 2018
Industrial Research Programs	1 May 2018
The Benefits of a Diploma in Culinary Arts Management	1 April 2018
Le Cordon Bleu Grand Diplôme®	1 March 2018
About Sunway Le Cordon Bleu	1 February 2018
Diploma In Culinary Arts	11 July 2017
Cooking Academy	2 December 2016
Culinary Arts	22 November 2016
A great Cooking School will give you the qualifications you need	16 August 2016
Culinary Arts at Le Cordon Bleu	16 August 2016
Le Cordon Bleu Cooking Academy, your key to success	16 August 2016
Things You Need to Know About Culinary School	16 August 2016
Why you should take Cooking Classes	16 August 2016

News, Alumni

Food trends 2017 - Hideko Kawa (UK) owner and pastry consultant at The Sweet Art Lab

Over and above the demand for my award-winning preserves and sweets most of my customers come to me looking for something personally customized and very bespoke ...

News, Alumni

Food trends 2017 - Luiz Hara (UK), chef, food & travel writer, founder of the London Foodie

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 ...

News, Alumni

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.

News, Alumni

Food trends 2017 - Kathleen Flinn (USA), writer and journalist

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

Event, News, Alumni

Food trends 2017 - Susi Seguret (USA), private chef, culinary school director, photographer and wine reviewer

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 ...

News

Nominated for WGS Awards of Excellence 2017 Pastry Chef of the Year (Regional)

Chef Florian Guillemenot our pastry chef instructor have been nominated as one of the top semi-finalist contender for the Pastry Chef of the Year ( Regional) ...

News

Launch of Palm to Plate recipe book at Palm & Lauric Oils Conference (POC) 2017

Le Cordon Bleu was invited by the Malaysia Palm Oil Council to contribute a few recipes using palm oil for a recipe book to be published in conjunction with ...

Event, News

Tea time with Ikebana Ladies from the KL Chapter

Diploma in Pastry Arts graduating students for the term had the opportunity to showcase their work to 30 members of the Ikebana Society KL Chapter.

News, Technique

Technique: Pommes Soufflées

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 ...

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