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.
Register for our next Open House on Wednesday 27th January 2016.
Shinya Usami has gone a long way since graduating with a Grand Diplôme in 2005. Today, he is French Chef Jean François Piège’s right hand man, in his ...
Ever wonder when was Le Cordon Bleu Malaysia launched? Find out more here !
Students exclaim in awe as Le Cordon Bleu Kobe Cuisine Chef, Jullian Pekle, scoops out a sphere of gazpacho and places it gingerly in a spoon. The liquid sits ...
Come and talk to Le Cordon Bleu India representative Culinary Arts, Hospitality Management and Gastronomy programs.
Find out what Le Cordon Bleu Paris Alumni, Chef Darren Chin, owner of DC Restaurant, talks about young entrepreneurs in Malaysia
Following on from Le Cordon Bleu’s international success as a vocational educator, Australia initiated the first Le Cordon Bleu Degree in 2000. The first Le ...
Come visit us at Taste of Melbourne in partnership with Electrolux in the beautiful surrounds of Albert Park 12th-15th November! The festival will be a feast ...
While in university, Kenta Nakano originally aimed to become a cuisine chef. His enrolment in Le Cordon Bleu’s pastry diploma program was a result of his belief ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
