Peggy Chan is a Chef by passion and she’s serious about green-eating! We recently caught up with the inspiring chef and founder of Grassroots Pantry, Hong ...

Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...

We had the pleasure of welcoming distinguished Le Cordon Bleu Paris, Executive Chef and Culinary Arts Director Éric Briffard MOF (One of the Best Craftsmen in ...

Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

In the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le ...

Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.