This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...
Le Cordon Bleu Melbourne Culinary Arts Institute celebrated its inaugural graduation ceremony on Thursday 27th October 2016, at the Carousel event centre, ...
On Tuesday, 27 September, GJ FOOD The Fine Food Connection, held its first Foie Gras competition, created to encourage the creativeness of young chefs in the ...
South Australian Premier, Hon. Jay Weatherill, paid Le Cordon Bleu Paris a visit. As it happened, the winner of this award, Ben Simon, was in Paris at the same ...
Le Cordon Bleu Sydney Superior Pâtisserie graduate, Mary George, achieved a third place in WorldSkills for Pâtisserie. This was an 18 hour competition, over 3 ...
Christophe Lavelle became interested in molecular cuisine, also known as techno-emotional or avant-garde cuisine, in the late 90s. Ever since, he has carried ...
Le Cordon Bleu are the sponsors of the Great British Cookbook this year which launched at the beginning of this month and has already been named as one of the ...
Le Cordon Bleu London are celebrating National Honey Week in style, with the unveiling of our very own honey, made by the bees on our beautiful rooftop garden.
“Alta cocina en tu mesa” consists of 45 recipes selected by Le Cordon Bleu and produced by the team of chefs from the Madrid headquarters
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