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.
Hospitality is a highly accessible industry, with plentiful jobs and many skills transferable from other careers. However, employers often lack the time and ...
In this interview with Neil Gow (Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate) he discusses how neurogastronomy and ...
Food & Wine Writing is a 12-week unit from the Le Cordon Bleu Master of Gastronomic Tourism program. The unit can be studied as part of this program, or as a ...
It's never too late to make a change. Switching to a career in hospitality management will expand your horizons and open up new career opportunities.
The Institute of Culinary Arts Le Cordon Bleu Rio de Janeiro prepares to open in August, bringing the excellence and tradition of the teaching of the ...
Beijing, 26 June 2018 – Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, and the Tourism College of Beijing ...
An enthusiastic group of professional educators came from all over the state to attend Teaching Gastronomy, a one-day professional development workshop held in ...
Le Cordon Bleu wins the crowd at the Melbourne Good Food and Wine Show with delicious choux pastry samples, showcasing its prestige educational brand to 35,000 ...
Chef Dato’ Fazley Yaakob demonstrated Malaysian and French fusion dishes for the Guest Chef Demonstration at Le Cordon Bleu London on 24th May 2018.
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