Grand Diplôme alumni Javier Jimenez Moral and Yuka Toda, met at Le Cordon Bleu Paris and now share their lives and a pastry boutique in Lima, Peru. They tell us about how they met and what they have been doing since they graduated with their Grand Diplôme.
Le Cordon Bleu Australia and Asia Pacific countries have been celebrating the 120th anniversary of Le Cordon Bleu in style, with several local and regional events highlighting the diversity of our regions, alumni and students.
Our Le Cordon Bleu Indonesia representativse will be hosting culinary workshop showcasing alumni businesses, including Gitta Angelina - owner of Sucre, Christina - owner of Parisienne Patisserie, Angelita Wijaya -owner of Angelita Tea Salon and Patisserie and Ernest Christoga - owner of Nest.Co.Lo.Gy.
A major daily in Malaysia, the Star, together with Le Cordon Bleu Malaysia as host venue, bring to you, the Food Fight competition, where participants were given one common ingredient and battles to be the winner for amazing prizes.
Find out what Le Cordon Bleu Paris Alumni, Chef Darren Chin, owner of DC Restaurant, talks about young entrepreneurs in Malaysia
Sunday 20th and Monday 21st September saw Le Cordon Bleu Sydney graduate, Mark Chew, battle it out in a live cook-off for the National Final of the 2015 Nestlè Golden Chef’s Hat Award. Mark, along with his team leader Adelene Stahnke both from the hip Bangladeshi eatery in Surry Hills, Bang Street Food, represented New South Wales. They were pitted against the country’s eight best junior chef teams at Fine Foods Australia, in purpose built kitchens.
After 13 years in the banking industry, Lorna Fleming has given up her corporate life to follow her passion for baking; we speak to her to find out how she plucked up the confidence.
Originally from Japan, she had always been interested in cooking and from an early age she wanted to develop her skills with formal training. Knowing that London had a dynamic culinary scene, and that Le Cordon Bleu was the best culinary school in the world, she tied the two together and came to study.
While in university, Kenta Nakano originally aimed to become a cuisine chef. His enrolment in Le Cordon Bleu’s pastry diploma program was a result of his belief that pastry knowledge was necessary for success in cuisine.