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.
The form it comes in may not be something a lot of people outside of Japan have seen, but kinako is actually more familiar than one might think. It’s from the same ingredient that makes common pantry items like tofu, miso, and soy milk. Kinako is simply roasted soybeans that have been ground into a powder. High in protein and dietary fiber, it’s an outstandingly healthy ingredient.
Featuring wines from Australia, New Zealand, Argentina and California from the MHD MOËT HENNESSY DIAGEO portfolio Signature food and ambience courtesy of LE CORDON BLEU JAPAN
‘Eatable Adventures’ is born with the goal of detecting good and innovative ideas in the culinary world and help them to progress in the marketplace, adapting and preparing them for the necessities and trends of today.
Each year in what has become a society calendar date to watch, the Starlight Five Chefs Dinner is held to raise funds to support the Starlight Children's Foundation. This year the dinner was held on the 27th August at the InterContinental Adelaide. Five of Australia's best chefs including Soon Young Kwon from Bar Torino, Chianti, James Brinklow from The Lane Vineyard, Tony Hart from the InterContinental Adelaide, Stuart Oldfield from Made Catering and Jack Ingram from Southern Ocean Lodge, Kangaroo Island each prepared a course, matching all with the finest wines to present a spectacular five course degustation.
Le Cordon Bleu will be in London, Turkey and Middle East in October 2015. Meet us to ask any questions you may have on our schools and programs.
Le Cordon Bleu Paris Graduation Ceremony – August 2015 The graduation ceremony of Le Cordon Bleu Paris students took place on August 28, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends. On this special day, Le Cordon Bleu was honored to welcome Chef Denis Rippa as class patron.
August 29th, 2012 is a day Le Cordon Bleu President, André Cointreau, will never forget. On this day, he was honoured as an important figure of the Prefecture of Hyogo by its Governor, Mr. Toshizo Ido, and presented with a prestigious cultural award for his various contributions to the development and internationalization of the region.
The Ottawa campus was the first Le Cordon Bleu Culinary Arts Institute outside of Europe which began Mr. Cointreau’s international expansion. Ottawa’s rich history in gastronomy and flair for French architecture made it the perfect venue.