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.
Birkbeck University of London have announced that chef and restaurateur, Chris Galvin, has been appointed the honorary position of Visiting Professor of ...
A new term means new students, Orientation Day is always full of excitement, as the next generation of culinary professionals take their first steps. Term 2 ...
Michel Roux Jr., Chef Patron of Le Gavroche and co-chair of the Roux Scholarship, is the latest guest to feature on Beyond the Plate: Industry Talks by Le ...
Meet with Maksim Bakhvalov, alumni who have completed Diplôme de Pâtisserie and are continuing Diplôme de Cuisine with the passion of being a Chef Instructor.
Are you planning an intimate Easter feast with friends or family? Show off your culinary skills with this eggcellent Easter dish, featuring a chocolate egg ...
At the age of 19, Mario Oswin, is the youngest contestant of MasterChef Indonesia season 10 and won third place. In 2021, he joined the Diplôme de Cuisine with ...
Students come to Le Cordon Bleu New Zealand campus, located in the capital city of Wellington, from all over the world to learn the culinary arts. We talked ...
Congratulations to all the students who graduated on 24th March 2023. The pictures from the video recording and event held at The Hurlingham Club are available ...
Looking for practical and theoretical experience, Laura Schütz wanted to discover deeper French gastronomic culture. She therefore choose the Advanced Studies ...
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