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.
Edwin David Acosta is a College Teacher at Colegiatura Colombiana and runs Come Calles, his own Open Chefs Table project in Colombia. After graduating from the ...
They say good ideas start with great coffee. But what if caffeine wasn’t the only source of mental stimulation? What if there was another way to naturally ...
Le Cordon Bleu London are delighted to announce a special online Guest Chef Event featuring Emily Roux, Director of Caractère, on Monday 19th July.
Article by Le Cordon Bleu Online Learning student, Nhung Pham
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has signed an agreement with the Culinary Arts Commission of ...
Le Cordon Bleu London is pleased to announce a new edition of the Café Creation competition. This will be the second iteration of this competition, following ...
The Chef’s Table is a farm-to-table feast with menus curated by Canadian chefs and musical entertainment. Presented by the Festival of Small Halls, this year’s ...
We take a look at the results of our recent student survey in this infographic. Questions concerning all things student related were covered, such as the ...
Nothing about Battenburg cake appears to be simple – even the name can be Battenberg or Battenburg. Do you use Genoese or Victoria sponge for the squares? ...
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