![We are launching our Japanese Cuisine Programme this Fall!](https://static.cordonbleu.edu/Files/MediaFile/47699.jpg)
We are launching our Japanese Cuisine Programme this Fall!
Le Cordon Bleu Japan is pleased to announce its Japanese Cuisine Programme to begin this October. It’s a 6-month, 531-hour programme spanning 4 levels ...
One of our last pastry lessons for our graduating Pastry Students allows them to create any pastry items according to a specific theme. The 6 hours of work and final display of their thematic party is presented to guests from the Sunway Education Group who were invited for afternoon tea .
All present were amazed by the delicate work of chocolate and sugar art plus the varieties of pastry items offered. Various types of cakes ranges from marble, sponge, mousse, entremets tasted heavenly. Truffle and bonbon chocolates were aplenty. Different flavours of Macaroons, Choux puffs, Madeleine and Financiers were nicely made to suite the party for a 10 years old girl. The 3 themes presented that day - Carnival Festival, Sea and Mermaid, Antique and Girl's purple theme party.
All present applauds the high standards of the final students work and no doubt they may one day be an acclaim pastry chef in the world!
Le Cordon Bleu Japan is pleased to announce its Japanese Cuisine Programme to begin this October. It’s a 6-month, 531-hour programme spanning 4 levels ...
People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...
Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.
For sure healthy food is a top trend that is here to stay; we are totally focused on improving the quality, the taste of the food and also to induce healthier ...
Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...
People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...
Over and above the demand for my award-winning preserves and sweets most of my customers come to me looking for something personally customized and very bespoke ...
Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...
For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.
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