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.
The salt marshes in Guérande, Brittany, have been a source of industry since Roman times. A new generation of salt farmers still use the traditional methods to ...
Le Cordon Bleu are delighted bring you the first recipe in our Advent Calendar series. This recipe for grilled beef striploin with chimichurri sauce and potato ...
Le Cordon Bleu London are delighted to bring you the 2023 edition of Christmas with Le Cordon Bleu. It's pages lovingly include collaborations from industry ...
Le Cordon Bleu Sydney alumnus Johnson Wong has been honoured with the 2024 Michelin Guide’s Young Chef Award.
For the second time in 3 years, a Le Cordon Bleu New Zealand Alumna has won MasterChef Indonesia.
In 2021, Australia welcomed more than 500,000 international students onto its shores, according to the Department of Education, Skills and Employment. One of ...
A stint on MasterChef India at the age of 16 was enough to fuel the fire for cuisine enthusiast Jaskaran Singh. So, after graduating from school and working in ...
Hotelier Franck Arnold, Managing Director at The Savoy Hotel will support students on the MSc Hospitality Innovation Management course delivered jointly by ...
Christmas is fast approaching and with it comes a whole host of festive culinary delights from Le Cordon Bleu, whether it be in the form of an Advent calendar, ...
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