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.
Le Cordon Bleu London is proud to announce its new magazine: Christmas with Le Cordon Bleu. Get access to your free digital copy today.
Paris, 12 December 2018 – With over 20 000 students trained every year in its 35 Institutes located in more than 20 countries, Le Cordon Bleu is currently the ...
After 10 years at InterContinental Adelaide, Christine Rentis found her niche as Director of Sales. A career strategy to experience the hotel from the ground up ...
Le Cordon Bleu Chocolate Masterclasses thrilled visitors at Australia’s leading patisserie event, Cake, Bake and Sweets Show in Sydney and Melbourne.
Le Cordon Bleu Ottawa is pleased to announce the “New Year, New Skills Gift Giveaway” to those who wish to get a start on their culinary education in 2019!
December 2018 - Christmas holidays are the opportunity to spoil your loved ones and gather around gourmet and tasty dishes. On this occasion, Le Cordon Bleu ...
Paris, December 2018 - Le Cordon Bleu Paris, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is proud to present its team of ...
We kicked-off this year’s nihonshu season with our Sake Basic course this month.
In the competitive world of fine dining, hospitality professionals need to stay abreast of the latest food trends, understand what's driving them and predict ...
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