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. Aaron started Yum Bug with business partner Leo in 2018, initially experimenting with cooking insects in their free time, before selling insect recipe kits during the 2021 COVID lockdowns.
After successfully trialling the concept as a pop-up, Yum Bug now has a permanent restaurant based in Finsbury Park, London, where Aaron, Leo and their Chef team seek to show people that insects are a delicious and undervalued superfood. We chatted to Aaron to find out why we should be eating more bugs.
This episode is the second in the latest season of the podcast, with other episodes including guests Michel Roux Jr., Asma Khan, Chris Galvin, Nancy Silverton, Ollie Dabbous and John Williams MBE. All episodes are available to stream through Apple Podcasts, Google Podcasts, Anchor and Spotify. You can view all episodes available here.
Welcoming the new students to Le Cordon Bleu Malaysia !
A major daily in Malaysia, the Star, together with Le Cordon Bleu Malaysia as host venue, bring to you, the Food Fight competition, where participants were ...
The Mint in Macquarie Street Sydney was the setting for the annual Food and Words festival 2015, supported by Le Cordon Bleu. The event was started in 2012 and ...
Sakai In SA by Ginza Miyako were charity black-tie dinners that were held in Adelaide on the 13th and 14th October 2015. A 7 course degustation dinner by the ...
This delicious cocktail was designed by Le Cordon Bleu New Zealand’s Bachelor of Culinary Arts Student & Master Mixologist, Akash Singh Chauhan. "Cloudy ...
Shinya Usami has gone a long way since graduating with a Grand Diplôme in 2005. Today, he is French Chef Jean François Piège’s right hand man, in his ...
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Ever wonder when was Le Cordon Bleu Malaysia launched? Find out more here !
Students exclaim in awe as Le Cordon Bleu Kobe Cuisine Chef, Jullian Pekle, scoops out a sphere of gazpacho and places it gingerly in a spoon. The liquid sits ...
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