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Student Voice

Ivan Ho (Hong Kong) – Grand Diplôme

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.

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Open House with Chef Tom Milligan

Open House with Chef Tom Milligan

We are having 5 Open House events starting from 30 September 2018 to 7 October 2018. Please see the details below and use the contact email address to register.

Meet Eric Verger, pastry Chef

Meet Eric Verger, pastry Chef

Eric Verger became passionate about pastry as a child after spending his spare time in a patisserie lab. He went on to work in labs, as a pastry chef in ...

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