A: I want to do something about the way we eat. A lot of consumers are wary about chemically-named ingredients in food products simply because they don’t understand what they mean, but they’re not all bad.
After finishing the Grand Diplôme here, I’m going on to study nutrition. I want to demonstrate that science and nutrition can complement with food without compromising flavour or satisfaction and influence eating habits a little at a time.
This is why I’m here at Le Cordon Bleu Japan - to learn proper fundamentals. I need to know how to make things the right way before I start tampering with recipes.
Le Cordon Bleu Madrid is finishing the year, coinciding with its 10th anniversary, full of success stories which have come in various forms. Amongst them, ...
As London starts to open up, locals are now using Sayer Street as a community hot spot for social gatherings are meetup. BoBo Social relocated from Charlotte ...
We caught up with former Le Cordon Bleu London student Alwyn Lee, who graduated with our Diploma in Culinary Management following his completion of the Grand ...
We were delighted to be joined by two very talented chefs who were involved in the 2021 National Chef of the Year (NCOTY) and Young National Chef of the Year ...
Le Cordon Bleu Online Learning is now offering courses available in Premium or Self-Study. Personalise your study experience by interacting with your instructor ...
Enter the world of plant-based ingredients and indulge in this sweet and fruity tart. This recipe is a taster from the Certificate in Plant-Based Pâtisserie ...