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 ...

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 ...

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 ...

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.

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) ...