Latest news with #LeCordonBleu
Sydney Morning Herald
3 days ago
- Entertainment
- Sydney Morning Herald
Try TikTok-famous ‘tissue bread' – and kiss your troubles goodbye
One of the most popular lunch items is the ham, tomato, lettuce and wasabi-mayo Salty Boi. Thanks to the seasoned bread, it's a va-va-voom improvement on the average meat and salad roll. Tissue bread orders are only matched by requests for cake cups bearing Asian-style sponge layered with milk cream and seasonal fruit. Heady stuff. I try the white grape version and it's a relief to eat that fruit within all the sponge and sweet cream. While it seems like there's a new viral treat on every Sydney street corner these days, Buttered's baked goods aren't just for Instagram's sake. The art and beauty behind the creations is clear, all the work of pastry chef Philip Choi, who trained at Le Cordon Bleu in Paris. He says Buttered's creations are inspired by childhood memories of neighbourhood bakeries in South Korea. I say they're an express route to small moments of happiness. Three other new-wave bakeries to try Banksia Bakehouse Famous for buttery croissants garnished with fillings and toppings, Banksia's special this June is a gravity-defying coil of white coffee ganache creme patissiere layered with walnut praline and topped with mascarpone and candied walnuts. Grosvenor Place, 225 George Street, Sydney, Tenacious Bakehouse Few things are as beautiful as slicing into baker Yeongjin Park's huge version of a Portuguese tart, its glistening miso caramel top oozing down burnished pastry and bright custard. Don't miss the taro cream croissants either, with bellies purple like jacaranda blooms. Pantry Story If anyone knows how to pull crowds with new styles of baked goods, it's Tiara Sucipto, co-owner with Hari Wibowo of this cafe-bakery on Sydney's western artery. The menu changes weekly but the taro mochi croissant and beef pie are a sure-bet.
Yahoo
11-06-2025
- Entertainment
- Yahoo
Pastry Chef Talula Dempsey Launches a Chocolate Chip Cookie Mix
Pastry Chef Talula Dempsey Launches a Chocolate Chip Cookie Mix originally appeared on L.A. Mag. Talula Dempsey spent years perfecting her signature chocolate chip cookies, known among friends for the chewy centers and crispy edges. She's had some practice where sweets are concerned: the baking fan earned multiple pastry certifications at Le Cordon Bleu Paris and London, and honed her craft as part of the pastry team at Michelin-starred Gucci Osteria in Beverly after months of development, her company, Talula's Kitchen, has launched a cookie mix that allows others to re-create them at home. The cookies feature the exact ingredients Dempsey uses, including chocolate with a hint of vanilla, in sustainably sourced packaging. Here, she discusses how to make the perfect cookie at home and what she'll be whipping up on Father's Day for her dad, actor Patrick Dempsey. When did you first fall in love with baking? It's always been something I've loved to do. My uncle would make spaghetti and meatballs, and I'd pretend I was the one who made it, setting up a fake restaurant in their house. As I got older, I was always in the kitchen making cupcakes or cake pops with friends. Where do you shop for ingredients? I do a lot of my shopping for ingredients that are fresher at the farmer's market. I love the Brentwood farmers market, as well as the Santa Monica one. I like Erewhon for certain ingredients when I'm looking for something that I know is going to be organic and have different options for different sweeteners. I really like to stay local, just making sure that all the food I get I can guarantee was processed in a sustainable way. Why did you decide to launch the cookie mix? When I was in high school and in college, I would always make chocolate chip cookies for my friends. If we had a beach picnic, I would be the one bringing the cookies. And as much as I love shipping cookies, it's not the same as having a fresh cookie to eat. It's not the quality dessert you would want. [It's not] as if it just came straight out of your oven. But then I would send my friends my recipe, and I realized that the primary reason they're not getting the same results is because the ingredients are different. So I wanted to make a mix with the exact same ingredients I used, same semisweet chocolate and type of sugar. I was like, 'If I start making a mix, they can re-create this and they're not going to have a difficult time and have different flavors.' What makes your cookie mix special? I think it's the ratio of sugar that I put into it. I use both brown and white sugar in my mixture. I think that the best chocolate chip cookie is one that has a chewy center and a crispy exterior, so finding the perfect combination between those two sugars really helped me create a cookie that consistently has that chewy interior, crunchy exterior. How are you planning on celebrating Father's Day this year? My dad's a big breakfast person, so we'll usually do a brunch. We like to go to the farmers market, then cook a spread with all his favorite things — cheesecake, cookies, definitely something sweet. This story was originally reported by L.A. Mag on Jun 11, 2025, where it first appeared.
The Star
09-06-2025
- Entertainment
- The Star
Famed Malaysian chef Darren Chin receives knighthood from the French Republic
On a warm Wednesday night last week, about 20 people are gathered at the home of the French ambassador to Malaysia, His Excellency Axel Cruau. The atmosphere is convivial and filled with a surge of anticipation, as the small crowd clamour around Cruau and the man of the moment – famed Malaysian chef Darren Chin, whose face betrays the wealth of emotions he is experiencing. The reason for this display of emotion from a chef known for his masterful Michelin-starred French food? Chin is now only the second Malaysian chef to be conferred the Chevalier de l'Ordre du Merite Agricole, or the Order of Agricultural Merit, which is bestowed by the French Republic to individuals who have made outstanding contributions to agriculture, including food and culinary arts. 'It's like a knighthood. You can call him 'Sir',' jokes Cruau, who adds that once a person is made a chevalier, they will have the title for life. The order of Agricultural Merit was established in 1883 and has three categories: commanders, officers and knights. Recipients of the knighthood have included Louis Pasteur (who invented pasteurisation) and famed French chef Jacque Pepin. Chin meanwhile is no less star-studded. His father David Chin founded the famed Dave's Deli chain of eateries, which Darren helped run. Darren (third from right) says his family has been instrumental in supporting him throughout his career. (From left) Brother Brian, sister-in-law Honey Leong, wife Nana, Darren, mother Koh Mau Reen and father David Chin. — Photos: ABIRAMI DURAI/The Star Eventually Darren went to Le Cordon Bleu in Paris to pursue his love of French gastronomy. Upon his return to Malaysia in 2014, he started DC by Darren Chin, which champions French cuisine and has since earned a Michelin star off the back of his sheer talent and hard work. It is this and so much more that cemented to Cruau that Darren was the perfect person to nominate for this rare title. 'Darren is an icon in French gastronomy here in Kuala Lumpur. Actually I've been here for two-and-a-half years and one of the first events I attended was the Michelin Star reveal in KL where he was awarded a star,' Cruau says. 'So I knew him from the start. And I had the occasion to taste his food. 'But it was more his personality that was appealing. He's a philosopher of food and of transitioning his knowledge to younger chefs. 'So I said, 'Well, this is exactly the kind of person who deserves to be awarded the title, because Darren is also someone who is close to France and the spirit and values of French gastronomy. 'So for me, it was pure logic that we should ask for him to get the award,' says Cruau. To qualify for the chevalier category of the Order of Agricultural Merit, a person has to be at least 30 years and have been in service for 15 years. The nomination for Order of Agricultural Merit also has to be validated by France's Minister of Agriculture and Food who has to sign off on the person selected for the title. In Malaysia, Cruau says he wanted to restart the process of awarding these titles when he took over as the ambassador as the title hadn't really been administered to Malaysians. While Cruau nominated Darren for the title, the eventual approval has to come from France's Minister of Agriculture and Food. 'In Malaysia, it wasn't really being done and I thought it was unfair not to recognise Malaysian chefs who are French-trained and French-inspired. 'Because it's a way for France to work with the chefs and honour them,' he says. Darren meanwhile is over-the-moon but says he is still in disbelief. ''I just cannot believe it. It means so much to me to get this recognition from the French government,' he says. In many ways, Darren believes this is further inspiration to keep going strong and continue to hone his skills and appreciation for French gastronomy. 'Essentially French food culture has so much of a history and so much of a background that it's undeniable. I feel not just proud as a Malaysian cooking French food, but I feel extremely proud of how I have been able to fully express my heart and my soul through my food. 'So, lastly, I would just like to quote something. 'You are only as good as your last service', and in the hospitality world, it's only moving forward and never looking back,' says Darren, smiling.
Hype Malaysia
01-06-2025
- Entertainment
- Hype Malaysia
Unlock Your Culinary Potential With Insights From Malaysia's Finest Chefs
The culinary world is dynamic and full of endless opportunities for those passionate about food. But in an industry that's constantly evolving, how do you stand out? To answer that, we look at three inspiring chefs who've carved their own paths to success after graduating from Le Cordon Bleu: Chef Dato' Fazley Yaakob, Chef Amelia Ng and Chef Abang Brian. Let's dive into their stories and see how Le Cordon Bleu shaped their careers and helped them achieve culinary greatness. Dato' Fazley Yaakob: Redefining Malaysian Cuisine With A French Twist Chef Dato' Fazley Yaakob is a pioneer when it comes to blending Malaysian flavours with French culinary techniques. His journey began in his family kitchen, where the rich traditions of Negeri Sembilan cuisine sparked his love for cooking. But it was his desire to push the boundaries of Malaysian food that led him to experiment with French techniques, creating exciting new versions of traditional dishes. One of his signature creations, Mixed Rendang à la Negeri Sembilan, marries the bold spices of his heritage with French culinary precision. His innovation earned him a spot on MasterChef Malaysia, where his creativity and flair earned him national recognition. Today, Chef Dato' Fazley runs SukaSucre Bistro in Kuala Lumpur, a place where he continues to innovate while honouring his roots. 'Le Cordon Bleu helped me turn my passion into a profession. It became my lifestyle,' says Dato' Fazley. Amelia Ng: From Communications To Culinary Champion Chef Amelia Ng's journey into the culinary world began unexpectedly while studying Communications in the UK. She started cooking Malaysian dishes for her homesick friends, which ignited a passion that changed the course of her life. Driven by this newfound love for food, she pursued professional culinary training at Le Cordon Bleu Malaysia, where she honed both classical and modern techniques. Amelia quickly rose to prominence, becoming a finalist in the WACS Global Chef Challenge 2018 and winning the Jeunes Chefs Rôtisseurs Competition in Frankfurt, Germany. In 2024, she opened Cleaver Shed, a contemporary dining establishment located in Taman Tun Dr Ismail (TTDI), Kuala Lumpur. The restaurant offers a diverse menu featuring juicy, affordable steaks and pasta dishes, reflecting her dedication to providing quality dining experiences. For Amelia, cooking is a way to honour her heritage, particularly the influence of her grandmother. Her approach emphasises respect for ingredients and a humble, non-pretentious approach to food. 'Le Cordon Bleu gave me the classical techniques I needed while introducing me to modern methods that are crucial in today's industry,' she shares. 'It's about being dedicated to your craft.' Abang Brian: From Corporate Life To Culinary Stardom Chef Abang Brian's culinary career didn't follow a traditional path. Initially working as an auditor, his life changed when his father was diagnosed with cancer. In an effort to meet his father's special dietary needs, Brian turned to cooking and learned through YouTube tutorials. This sparked a deep passion for food, leading him to leave his corporate job and pursue culinary arts full-time. Despite not having formal training at first, Brian's self-taught skills were soon refined at Le Cordon Bleu, where he earned both the Diplôme de Pâtissier and Diplôme de Cusinier. His breakthrough came when he participated in MasterChef Malaysia, where his creativity and dedication earned him widespread recognition. Today, Chef Abang Brian is a successful author, media personality, and co-owner of the Young Chef's Academy, an international franchise offering cooking classes for kids. He is also the host of 'The Hungry Immigrant Podcast,' a platform dedicated to exploring and preserving Asian food culture and heritage. The podcast features insightful conversations with chefs, food historians, and culinary innovators, focusing on traditional dishes, culinary techniques, and the cultural significance of food. Through the podcast, Chef Abang Brian highlights how food plays an integral role in preserving identity and heritage. 'Le Cordon Bleu instilled in me the professionalism and ethics that are essential for a long-lasting career in food,' says Brian. 'It's about learning the craft and sharing it with the next generation.' How Le Cordon Bleu Shaped Their Journeys All three chefs agree that Le Cordon Bleu played a pivotal role in their careers, helping them develop both technical skills and professionalism. Whether it was perfecting culinary techniques or teaching them how to innovate, Le Cordon Bleu provided them with the tools they needed to succeed. Amelia Ng credits Le Cordon Bleu for refining her skills and keeping her connected to her cultural roots. Dato' Fazley Yaakob appreciates how Le Cordon Bleu instilled discipline and precision, allowing him to merge traditional Malaysian and French cuisines. Abang Brian highlights the importance of professionalism, ethics, and dedication that Le Cordon Bleu taught him, all of which have been instrumental in his success. Ready To Follow In Their Footsteps? These chefs prove that with passion, dedication, and the right training, anyone can carve their own path in the culinary world. Whether you're drawn to traditional cooking, fusion cuisine, or food as a tool for wellness, there's a place for you in the ever-evolving food industry. Le Cordon Bleu offers world-class training that equips you with the skills you need to succeed in various culinary fields. Whether you're aiming for a top restaurant career, or in food media, research and development, or sustainability, the possibilities are endless. Join Le Cordon Bleu's 130-year legacy of culinary excellence and enjoy an exclusive RM1,300 discount for July 2025 intakes! Enroll between 1st June and 22nd June 2025 using the promo code LCBCULINARY130 to unlock your savings. Whether you want to launch your own restaurant, work in food media, or follow in the footsteps of culinary stars like Chef Dato' Fazley, Chef Amelia Ng, and Chef Abang Brian, Le Cordon Bleu offers the perfect foundation with flexible programmes, expert instructors, and strong industry connections. Book a campus tour, explore their programmes, and enroll now to turn your culinary dreams into reality! Your future starts today – secure your spot now! What's your Reaction? +1 0 +1 0 +1 0 +1 0 +1 0 +1 0
Yahoo
29-05-2025
- Business
- Yahoo
Elastic (NYSE:ESTC) Exceeds Q1 Expectations But Stock Drops 11.1%
Search software company Elastic (NYSE:ESTC) reported Q1 CY2025 results topping the market's revenue expectations , with sales up 16% year on year to $388.4 million. The company expects next quarter's revenue to be around $397 million, close to analysts' estimates. Its non-GAAP profit of $0.47 per share was 25.9% above analysts' consensus estimates. Is now the time to buy Elastic? Find out in our full research report. Revenue: $388.4 million vs analyst estimates of $380.3 million (16% year-on-year growth, 2.1% beat) Adjusted EPS: $0.47 vs analyst estimates of $0.37 (25.9% beat) Adjusted Operating Income: $59.62 million vs analyst estimates of $51.15 million (15.3% margin, 16.6% beat) Revenue Guidance for Q2 CY2025 is $397 million at the midpoint, roughly in line with what analysts were expecting Adjusted EPS guidance for the upcoming financial year 2026 is $2.28 at the midpoint, beating analyst estimates by 9.4% Operating Margin: -3.1%, up from -13.6% in the same quarter last year Free Cash Flow Margin: 21.8%, similar to the previous quarter Customers: 21,500, up from 21,350 in the previous quarter Net Revenue Retention Rate: 112%, in line with the previous quarter Billings: $518.4 million at quarter end, up 16.1% year on year Market Capitalization: $9.64 billion Started by Shay Banon as a search engine for his wife's growing list of recipes at Le Cordon Bleu cooking school in Paris, Elastic (NYSE:ESTC) helps companies integrate search into their products and monitor their cloud infrastructure. Reviewing a company's long-term sales performance reveals insights into its quality. Any business can have short-term success, but a top-tier one grows for years. Over the last three years, Elastic grew its sales at a 19.8% compounded annual growth rate. Although this growth is acceptable on an absolute basis, it fell slightly short of our standards for the software sector, which enjoys a number of secular tailwinds. This quarter, Elastic reported year-on-year revenue growth of 16%, and its $388.4 million of revenue exceeded Wall Street's estimates by 2.1%. Company management is currently guiding for a 14.3% year-on-year increase in sales next quarter. Looking further ahead, sell-side analysts expect revenue to grow 13.2% over the next 12 months, a deceleration versus the last three years. Still, this projection is noteworthy and implies the market is forecasting success for its products and services. Unless you've been living under a rock, it should be obvious by now that generative AI is going to have a huge impact on how large corporations do business. While Nvidia and AMD are trading close to all-time highs, we prefer a lesser-known (but still profitable) stock benefiting from the rise of AI. Click here to access our free report one of our favorites growth stories. Billings is a non-GAAP metric that is often called 'cash revenue' because it shows how much money the company has collected from customers in a certain period. This is different from revenue, which must be recognized in pieces over the length of a contract. Elastic's billings punched in at $518.4 million in Q1, and over the last four quarters, its growth was solid as it averaged 15.6% year-on-year increases. This performance aligned with its total sales growth, indicating robust customer demand. The cash collected from customers also enhances liquidity and provides a solid foundation for future investments and growth. One of the best parts about the software-as-a-service business model (and a reason why they trade at high valuation multiples) is that customers typically spend more on a company's products and services over time. Elastic's net revenue retention rate, a key performance metric measuring how much money existing customers from a year ago are spending today, was 112% in Q1. This means Elastic would've grown its revenue by 12% even if it didn't win any new customers over the last 12 months. Elastic has a good net retention rate, proving that customers are satisfied with its software and getting more value from it over time, which is always great to see. We were impressed by Elastic's strong growth in customers this quarter. We were also glad its full-year EPS guidance trumped Wall Street's estimates. On the other hand, its full-year revenue guidance slightly missed and its revenue guidance for next year suggests a slowdown in demand. Overall, this print was mixed. Investors were likely hoping for more, and shares traded down 11.1% to $81.75 immediately following the results. Big picture, is Elastic a buy here and now? We think that the latest quarter is just one piece of the longer-term business quality puzzle. Quality, when combined with valuation, can help determine if the stock is a buy. We cover that in our actionable full research report which you can read here, it's free. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
