Q: Why did you come to Le Cordon Bleu Japan?
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.
Applications for Le Cordon Bleu Scholarship 2026 are now open.
Norah is one of many that enter our kitchens for our 7 week fundamental course. They learn alongside our Basic certificate students, the first stage of our 9 ...
If you’re passionate about culinary arts and dream of working in a restaurant, café or hotel, there’s a new pathway designed just for you. Diplôme CordonTec® ...
For Johann Mathews, studying a Master of International Hospitality Management at Le Cordon Bleu was more than just earning a qualification – it was the ...
Thinking about pursuing a career in culinary arts? Join Sunway Le Cordon Bleu at the Sureworks Education Fair happening at the Mid Valley Exhibition Centre on ...
Curious about studying at Sunway Le Cordon Bleu? Join us for our Open Day on 11 & 12 April and experience our culinary environment firsthand.
In this exclusive alumni video, Chef Kini shares her inspiring journey after graduation, from intensive kitchen training to stepping confidently into the ...
Australia’s reputation as a global hub for culture, hospitality and gastronomy has received another major boost, with Melbourne being named the best city in the ...
Open House – Four Hands Experience: Bakery & Pastry
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