In a world that has been consumed by social media, the appearance of food has never been as important as it is now. A dish may be perfectly seasoned and full of ...

In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the ...

Did you know it can take up to 4-hours for one perfect food shot? Or that a trick to shooting ice-cream is using mash potatoes? We take you beyond the plate to ...

We are happy to announce our presence at the World Hospitality and Food Service event (SIRHA). The international fair takes place in Lyon (France) between ...

A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.

Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.