If like us, gratification can be had in admiring prettily assembled food to bookmark for cooking inspiration, you would have come across Samantha Lee, an iconic Malaysian Instagram food artist. For those who have not had the pleasure of ogling her quirky edible art, get acquainted. The mother of two started creating cartoon-inspired dishes in 2008 to get her daughters to eat healthy, and in 2011, she posted her plated works-of-art on Instagram, which garnered a viral storm on social media. 
@leesamantha
Today, with her children a little older and acknowledged as an international food artist, Samantha continues to refine her culinary talent, having recently earned a Le Cordon Bleu certification.
Discover the perfect experience for food lovers with the Bake & Dine short courses from Le Cordon Bleu London and CORD by Le Cordon Bleu.
We had the pleasure of hosting High Tea on Valentine's Day this term, while students and staff went above and beyond to offer a special valentine's pâtisserie ...
During the four-day SIRHA Europain trade fair, which ran from 21st to 24th January, our Boulangerie students not only had the opportunity to assist our Chefs ...
Montagud Editores, the main publishing house specialized in gastronomy and a benchmark for haute cuisine in Spain, held the 2nd Montagud Awards on January 28.
Valentine’s Day is the perfect opportunity to showcase your culinary skills and create a memorable dining experience for that special someone in your life. From ...
Celebrate Valentine's Day with a fantastic Crème Brûlée with Rose. It's a classic dessert which can be prepared in advance and really wows with the crunchy ...
Celebrate your love and treat your taste buds with Le Cordon Bleu Paris.
Le Cordon Bleu Madrid participated in the 2024 edition of Madrid Fusion: the international gastronomy congress that, in its XXII edition, reaffirms itself as ...
There are many things that remind Simon Ming of home, but slow braised beef shank is just one of them. To celebrate Lunar New Year, the Le Cordon Bleu Adelaide ...
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