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.
Another term is nearly upon us, and there are plenty of opportunities to start your studies at Le Cordon Bleu London this autumn or winter. Whether you’re eager ...
View our recorded live stream session for our term 3 graduation ceremony which took place at Le Cordon Bleu London institute on 11th September.
This month, Le Cordon Bleu Australia had a visit from the Minister for Training and Skills Development in Brisbane, masterclasses with guest chefs in Sydney, ...
A scrumptious mix of sugary flavors, the Panna Cotta has its origins from Italy. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...
Le Cordon Bleu Dusit together with LIN Sugar and Together Foundation hosted the activity 'WE COOK 2GETHER'. This event was aimed to give back to the society by ...
Over the past 10 years, the goal of the Wine and Management programme has been to turn a passion for the world of wine into a profession. It trains future ...
Le Cordon Bleu Paris offers the Professional Immersion programme to enable its students to be as well prepared as possible for the reality of the professional ...
Le Cordon Bleu London is pleased the celebrate the opening of London Stock, the first restaurant from Le Cordon Bleu London alumnus Assem Abdel Hady and Andres ...
We wish them all good luck and happiness on their journey from now on, and welcome them to the global Le Cordon Bleu Alumni family
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