Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...

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 ...

Chef Wimonsiri Sawanpornpen, Le Cordon Bleu Dusit Sous Pastry Chef, redesigned this recipe for an exclusive workshop which performed at “Amazing Thai Taste ...

Our alumni, Naruemon Chitmonkongsuk, shares her success stories as a director of Chez Charlie restaurant, a homemade style French restaurant where many French ...

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.

Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an ...