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 ...
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.
Tomohisa Hagimoto oversees commercial production and product development for Globridge ltd. inc., which produces and operates a series of dining establishments ...
Opening soon to new students and foodies, Le Cordon Bleu will locate in brand new hotel BURJ on BAY®, at Tabarja – Kfaryassine, North of Beirut.
Our chefs are sharing another technique with you - how to fold puff pastry with a single turn. Puff pastry is a versatile product, that once mastered can open ...
Le Cordon Bleu institute celebrates the end of French Language and Francophonie Week and, for the first time, welcomes H.E Mrs. Michaëlle Jean, General ...
Le Cordon Bleu Japan is pleased to announce its Japanese Cuisine Programme to begin this October. It’s a 6-month, 531-hour programme spanning 4 levels ...
People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...
Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.
For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.
For sure healthy food is a top trend that is here to stay; we are totally focused on improving the quality, the taste of the food and also to induce healthier ...
I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.
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