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.
Discover the new podcast "A Tasteful Story" by Le Cordon Bleu Paris which invites you to listen to the testimonies of eight of its alumni.
Le Cordon Bleu Paris provides a 15-to-18-month training programme which best prepares students for the reality of the working world. Students who have chosen ...
Since graduating with a Diplôme de Cuisine in 2006, Norihisa has gone far. He has just been named chef of La Cuisine restaurant and Le Bar Long at Le Royal ...
Le Cordon Bleu is celebrating International Women’s Day this year with a series of interviews featuring Le Cordon Bleu Chefs, alumni and students.
Raina Kadar is living proof that it’s never too late for a career change. This International Women’s Day, the 35-year-old sous chef from Melbourne is inspiring ...
Le Cordon Bleu Ottawa prides itself on the thousands of alumni who go on to be successful chefs, patissiers, hospitality managers and business owners. If you ...
If you are looking to take your hospitality career to the next level, our Hotel and Restaurant Management programs can open new doors to exciting paths.
Are you a Le Cordon Bleu Australia pâtisserie student or alumni? Put your best foot forward and enter the 2023 La Rose Noire Competition!
While our students spend most of their time honing their skills in the kitchen, it is invaluable as a chef to understand and appreciate where our ingredients ...
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