The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. ...
Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.
Recently our Adelaide Bachelor of Business (International Restaurant Management) students were entertained and informed on an industry workshop day out to visit ...
This year the program is celebrating its 10th anniversary and to celebrate it, Le Cordon Bleu organised a conference entitled “What is Eating well?” on October ...
Le Cordon Bleu is proud to be hosting a special presentation of the Le Cordon Bleu Master of Gastronomic Tourism program - an online postgraduate degree from Le ...
April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs ...
For the second year running, Janice Wong has been awarded the Asia’s Best Pastry Chef in 2014. Organized by Restaurant magazine, Asia's 50 Best Restaurants is a ...
The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrollment of their 100th student to the program.
Chantilly cream, a big favourite with dessert lovers, is extremely simple to prepare. Here are the steps to help you make it at home.
Le Cordon Bleu, in collaboration with Southern Cross University, have announced the 2014 Education & Industry Professional Scholarships for the Le Cordon Bleu ...
There are three types of meringue: French meringue, Italian meringue and Swiss meringue, and all three have different uses: petits-fours, parfaits, iced ...
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