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.
The Chef João Paulo Frankenfeld started his career as a student in Lyon, France, worked as a cook for ten years in Europe and the United States and at now he ...
As a tribute to Paul Bocuse's life and culinary career, Le Cordon Bleu New Zealand Chef Francis Motta decided to create a seven-course replication of Bocuse's ...
From the 5th to the 7th October, join us at the Cake & Bake Show for a series of workshops, demonstrations and much more!
Le Cordon Bleu offers an accelerated programme to those wishing to complete their training over a shorter period, about 6 months. These are the intensive ...
Le Cordon Bleu Dusit participated in an exclusive celebration ceremony in honour of Her Majesty Queen Sirikit on the auspicious occasion of Her Majesty’s ...
This week, the students on basic level in culinary arts attempt their first course in the vegetable garden of Le Cordon Bleu Paris institute
Le Cordon Bleu, the world’s leading network of Culinary Arts and Hotel Management institutes, is organising a demonstration entitled « Sense of Taste » for the ...
Last Tuesday, July 31, 2018, the whole country watched MasterChef Brazil final episode, were the contestants Maria Antonia Russi and Hugo Merchan battled for ...
Visiting the International Institute of Culinary Arts Le Cordon Bleu São Paulo and watching closely the chefs working in the kitchen is the dream of many ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
