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.
Dr Al Marshall is a senior lecturer in marketing and postgraduate coordinator at Le Cordon Bleu Australia’s School of Business. This month, he discusses what it ...
To open a restaurant, you need to be well prepared. Find out how to acquire all the skills you need to become a restaurant owner.
Can fermented food and fermented products be good for you? In this article, we explain the facts about health and how fermentation works.
Saturday 19th of November marks Australian Gin Day - an annual celebration aimed at bringing gin lovers together to enjoy the country's finest distillers.
Created by our Le Cordon Bleu master chefs, this is a perfect recipe for wet and windy November evenings. A rustic fruit filled pastry with folded over edges, ...
Le Cordon Bleu has a wealth of culinary knowledge dating back to its foundations in 1895. To make some of that know-how more readily available we’ve partnered ...
Le Cordon Bleu Wins the 2022 Prix Diálogo Award for Being a Leader in International Culinary Training
This is our first hands-on cooking trial class designed to allow you to absorb the real environment of the Culinary Arts Programme at Le Cordon Bleu Dusit.
To celebrate World Vegan Day on November 1, Le Cordon Bleu Melbourne chef and lecturer Mariano Velazquez has been busy in the kitchen, creating a dark chocolate ...
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