Chef Rodolphe Onno and Chef David Morris both authors of the recently launch recipe book “ A touch of French” had the opportunity to share with members of the public at several autograph sessions held in the Klang Valley on what inspired the recipes which they created in the book. Chefs demonstrated simple techniques used in the recipes at the sessions and Fans and book club members who were present also got to sample some dishes . Many bought and have their books signed by the authors. More of such sessions will be organised next year throughout Malaysia so that those passionate with French cooking Techniques will have an opportunity to learn from the authors in person.
Food & Wine Writing is a 12-week unit from the Le Cordon Bleu Master of Gastronomic Tourism program. The unit can be studied as part of this program, or as a ...
It's never too late to make a change. Switching to a career in hospitality management will expand your horizons and open up new career opportunities.
The Institute of Culinary Arts Le Cordon Bleu Rio de Janeiro prepares to open in August, bringing the excellence and tradition of the teaching of the ...
An enthusiastic group of professional educators came from all over the state to attend Teaching Gastronomy, a one-day professional development workshop held in ...
Beijing, 26 June 2018 – Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, and the Tourism College of Beijing ...
Le Cordon Bleu wins the crowd at the Melbourne Good Food and Wine Show with delicious choux pastry samples, showcasing its prestige educational brand to 35,000 ...
Chef Dato’ Fazley Yaakob demonstrated Malaysian and French fusion dishes for the Guest Chef Demonstration at Le Cordon Bleu London on 24th May 2018.
We were delighted to welcome Fredrik Berselius for the launch of his first book ASKA in partnership with Phaidon.
Le Cordon Bleu London were pleased to welcome Le Cordon Bleu Mexico Chefs, Cédric Carême and Aldo Omar Morales for a Guest Chef Workshop for Mexican Week.
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