People who love food, wine and travel now have the opportunity to turn their passion into a career through the Le Cordon Bleu Master of Gastronomic Tourism ...
“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 ...
Congratulations to Le Cordon Bleu Sydney Alumna Chef Joanne Yeong who has won Regional Pastry Chef of the year at the recent World Gourmet Summit held in ...
It was seven years ago—right after he came to Japan—when Chef Stephane Reinat was introduced to this ingredient, and after realizing how much he liked it, ...
Last issue, Career Services Unit talked about building your resume. This issue is about preparing yourself for an interview.
Since coming to Japan in 2006, Chef Patrick Lemesle has spent almost 10 years in the country. He loves Japanese culture and ingredients, and this time he chose ...
Versailles, 22 February 2015 - Nicolas Jordan, Chef Instructor at Le Cordon Bleu Paris, has won the title of "Un des Meilleurs Ouvriers de France"- Glacier (One ...
So, you’ve just joined or are about to become part of an elite family of passionate, driven and entrepreneurial young men and women; welcome to life as a Le ...
"Every night I drink either wine or sake. Nowadays I am really interested in the world of sake." Master Chef Dominique Corby looks so happy while he enjoys the ...
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. ...
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