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.

Congratulations to Ambrose Chiang Alumnus and graduate of the Bachelor of Business ( International Restaurant Management) program who is a finalist in the Gault ...

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the inauguration of its new campus on Monday 10 ...

This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...

Simon Barton won the first prize - a 3 weeks trip in Paris, including 2 weeks of training under the guidance of Thierry Marx and his team at the Mandarin ...