With a grin, Chef Guillaume pulled out a stem of wasabi measuring a hefty 20 cm in length and 5 cm in diameter. “I’ve used wasabi in cooking many times before, ...

Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...

In traditional Japanese confectioneries, you'll often find a curious garnish that is sweet and slightly starchy. It's usually reddish-brown – though not always ...

“I had never seen shiso before coming to Japan. We don’t have it in France!” says Chef Dominique, who arrived in Japan in 2000. Fifteen years have passed since ...

Whilst it would be useful if we knew exactly what our interviewer was wanting to hear from us when they are asking questions during an interview, no one is a ...

For most people living outside of Asia, seaweed is something that we come across at sushi restaurants and rarely anywhere else. Whereas in Japan, several ...