Meet Hervé Marziou
Hervé Marziou is passionate about everything to do with beer: History, production process, tasting, food and beer pairing. He went on to become Heineken ...
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.
Hervé Marziou is passionate about everything to do with beer: History, production process, tasting, food and beer pairing. He went on to become Heineken ...
The World Chocolate Masters are the most prestigious global event for chocolatiers and patissiers. Every second year they bring together the very best ...
It was an exceptional result for Le Cordon Bleu Pâtisserie students when they took out first, second and third places in the recent Le Callebaut Chocolate ...
April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs ...
Sydney Advanced Diploma of Hospitality Management students put their service skills to the test for a special buffet lunch that was open to fellow students and ...
For the second year running, Janice Wong has been awarded the Asia’s Best Pastry Chef in 2014. Organized by Restaurant magazine, Asia's 50 Best Restaurants is a ...
Elaine McCarthy is Culinary Management Lecturer at Le Cordon Bleu London. We meet with her so she can talk to us about the new progamme launched at the school: ...
Bread holds no secrets for Le Cordon Bleu Bakery Chefs. They have chosen one of the classics of French bakery, country bread made with fermented dough
The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrollment of their 100th student to the program.
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