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.
Are you ready to take your culinary training to the next level? Join us for an exclusive Online Information Session where you’ll get an in-depth look at Le ...
On the occasion of Le Cordon Bleu’s 130th anniversary, we have the pleasure of speaking with Alina, a former student whose journey perfectly embodies the ...
It’s officially apple picking season in Australia and, with the cooler weather upon us, now is the perfect time to get baking with this humble fruit.
Le Cordon Bleu London recently hosted Modern Pâtisserie Trends: Innovation in the 21st Century, a live-streamed Chef Conference.
To celebrate the launch of the new Diploma in Pâtisserie Innovation, Le Cordon Bleu London hosted a special Innovation in Pâtisserie Public Demonstration.
María Bazar, a student at CIFP Paseo das Pontes in A Coruña, was the winner of the 13rd edition of the Premio Promesas de la alta cocina held on April 8th at ...
Meet Hungi Lee, a proud Le Cordon Bleu alumnus whose journey into the world of patisserie is as inspiring as the delectable creations he produces daily.
Don’t miss our online information session dedicated to the brand new Bachelor of Science in Culinary Design Management
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