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.
Victor Estrada, a student in the Bakery Diploma programme, already has extensive experience. Having worked across the globe, he recently collaborated with the ...
Our General Manager, Jenny Jenkins, has spent 2 weeks touring the south of the Indian subcontinent. The journey was initiated by the annual ICEF South Asia 2025 ...
Le Cordon Bleu Ottawa, in collaboration with the Chinese Embassy in Canada, hosted a remarkable culinary event, A Taste of Chinese Cuisine on Saturday, February ...
Throughout Le Cordon Bleu’s many world-leading culinary institutes our students and chef instructors wear the classical neckerchief for all cuisine courses, ...
Are you passionate about French cuisine and dreaming of working in a restaurant, cafe or hotel? Look no further than Diplôme CordonTec, a NEW training program ...
Discover the interview with Jeneviéve Saint-Jacques, a passionate entrepreneur, hotelier, and restaurateur from the United States
This month we meet Steve Wu who studied Cuisine and Patisserie at Le Cordon Bleu Sydney. Steve is now the Group Executive Chef at Lotus Dining Group, overseeing ...
We are thrilled to share that CORD, our first fine dining restaurant in London, has been awarded the prestigious AA 3-Rosette Award, recognising its commitment ...
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Leonardo Cannavale. Leonardo is a Le Cordon Bleu alumnus and private ...
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