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 a guest demonstration with Chef Karaki Masafumi and Miyasaka Brewing.
The Bachelor of Culinary Arts and Business (BCAB) is tailored to future hospitality leaders that will manage existing or create new businesses within the ...
Le Cordon Bleu London alumnus, Luke Jenneson, is celebrating a triple win at this year’s Great Taste Awards as his business, Luke’s Bakery, has had three of its ...
With RUOK Day fast-approaching on September 12, we asked some of our industry partners and chef lecturers what they do to keep their mental health in check ...
Wellington may be the gastronomic centre of New Zealand and home to our campus, but further north Auckland provides abundant opportunities as New Zealand’s most ...
Le Cordon Bleu London recently welcomed back Korean Buddhist nun and chef, Venerable Beop Song for a guest chef demonstration.
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Aaron Thomas, one half of the team behind Yum Bug.
The training programs at the Le Cordon Bleu Paris Institute teach you the techniques to excel in a key role within a kitchen brigade.
Step into the world of culinary dreams with Le Cordon Bleu’s culinary pilgrimage to the Land of Gastronomy. The tour offered the aspiring chefs under our wings ...
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