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.
Le Cordon Bleu London recently hosted the final of the 2023 London Kimchi Cook Off competition in partnership with Association Mes Amis (AMA) and global kimchi ...
Le Cordon Bleu New Zealand were happy to partner with Alliance Française Wellington to supply a collection of authentic French patisserie for this years ...
Sunway Le Cordon Bleu have been tasked to present an Amical Dîner for the Bailliage De Perak of the La Chaine Des Rotisseurs Malaysia. Our team of culinary ...
Bastille Day is a celebration close to Le Cordon Bleu Australia’s heart. The humble cooking school was born in Paris in 1895, and today is a global leader in ...
Le Cordon Bleu London hosted its annual Summer Festival on 1st July. The event was attended by over 400 food and wine lovers, taking part in workshops, viewing ...
The summer holidays are fast approaching, and CORD is bringing to you a culinary class and lunch bundle for you to enjoy with your child, making this summer a ...
In this month’s episode we chat with alumna Vidushi Binani, founder of Cafe Volonté. Vidushi takes healthy eating to a new level with a nutrition-first menu ...
Cultivate Your Culinary Skills with our New Plant-Based Culinary Arts Diploma Programs! Immerse yourself in the art of plant-based cuisine and pastry, as our ...
Satya has recently graduated as valedictorian on his completion of the Bachelor of Culinary Arts and Business degree.
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