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.
A 6-course chocolate menu by Le Cordon Bleu Patisserie students delighted guests at a Degustation Lunch for International Agents.
Design, food concept, customer experience, new practices in shops ... Sylvie Amar gives us her insight into the 2020 trends.The Sylvie Amar & Partners marketing ...
Cariocas now have one more reason to celebrate! Le Cordon Bleu Rio de Janeiro opens in a soft opening this Thursday, December 12, the school restaurant ...
Chef Vicky Lau, Grand Diplôme alumni from Le Cordon Bleu Dusit, the Head Chef and owner of the one Michelin-Starred Restaurant "Tate Dining Room and Bar" in ...
Why not wow your dinner guests over the festive season with this excellent Signature Yule Log? This chocolatey dessert is filled with vanilla cream, pear ...
Le Cordon Bleu Ottawa Diplôme de Pâtisserie Student Nikita Malhotra
Lyn Fidler went 'back to school' later in life, training as a chef so that she could have a positive influence on the aged care food industry.
Alexandre Viron, CEO, Moulins Viron, shares his knowledge about the trends of bread and flour. These mills are a major partner of Europain Lab.
Le Cordon Bleu Dusit joined a Christmas Bazaar which organized by Alliance Française - on Saturday, November 30th, 2019.
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