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.
Le Cordon Bleu London hosted its annual Summer Festival on 29th June 2024. The event was attended by up to 400 food and wine lovers across the day, taking part ...
Helping our close friends at Alliance Française Wellington host a Bastille Day celebration.
Five Le Cordon Bleu Melbourne students have claimed several victories across three culinary competitions, recently held in Victoria.
From choosing the grapes to fermentation, every detail counts and we will look at all the stages involved in making the best possible wine.
In this engaging conversation, Dato' Fazley shares valuable advice for aspiring chefs aiming to carve a successful path in the industry. Learn from his ...
The CHT International Awards recognize outstanding leaders and organizations and have grown into an international network encompassing business, education, ...
The Le Cordon Bleu Chefs have a deliciously energizing and healthy recipe for everyone to try: Granola bars
Offer an unforgettable culinary experience with Le Cordon Bleu Paris gift vouchers: Pastry, cuisine, and wine workshops and more, guided by expert Chefs.
In French cuisine, fougasse is a type of bread typically associated with Provence but found in other regions. Some versions are sculpted or slashed into a ...
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