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The 28-year-old, who was born and raised on Borneo Island in Malaysia, spent three years studying and working in Australia before moving to Thailand to open modern European establishment, Mia. She said it was her time at Le Cordon Bleu Sydney that gave her the skills and ability to take her career to newights. |
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Chef Joseph (Joey) Baffoe, the youngest American to win the “Jeunes Chefs Rotisseurs Competition,” shares his experience as a cuisine student at Le Cordon Bleu Paris. |
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Taste the Future at Le Cordon Bleu
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Watch Le Cordon Bleu Ottawa Diploma in Culinary Management students alongside Chef Vincent Koperski unveil tantalizing dishes for the Flavor Fusion: World on a Plate event at Le Cordon Bleu Signatures Restaurant in Ottawa. |
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Two weeks to boost your oenology expertise at Le Cordon Bleu in Paris |
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This new oenology course is suited for wine professionals and enthusiasts. Classes are taught by the Institut’s Master Sommelier. Refine your tasting techniques, and learn more about different grape varieties, the history of French vineyards and the art of analyzing wine. |
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Panna cotta is an Italian dessert. ‘Panna cotta’ literally translates to ‘cooked cream’ and is similar to other cream-based desserts such as crème brûlée or set custard dishes. It can be sweet or savoury and is made from a basic mixture of cream, milk, sugar and gelatine with flavours, then chilled to set in a mould.
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