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.
World Food Day is celebrated across the globe on Sunday, October 16. This year’s theme is 'Leave No One Behind'. To help ensure no one gets left behind, Le ...
Let's celebrate Le Cordon Bleu Day with Tropical Chocolate Tart this year!
Le Cordon Bleu London recently hosted Hosco and The Ivy Collection for a special event for students and alumni.
Learn how to bake healthy and reduce sugar with Le Cordon Bleu Paris’ Diploma in Pastry Innovation & Wellness programme.
Chef Rebecca Disini, Le Cordon Bleu Ateneo de Manila's Commencement Speaker at the 1st Recognition Program on September 10, 2022. Chef Rebecca Disini is ...
Superior education, ideal living environment: Le Cordon Bleu's prestigious culinary and hotel management programs are located in Paris.
Le Cordon Bleu & Basque Culinary Center, Winners of the 2022 Prix Diálogo Awards
Le Cordon Bleu London has some exciting events coming up this autumn. We’ve teamed up with some fantastic partners to bring you these demonstrations featuring ...
Laura Dove, COO of Allbright, is the latest guest to feature on Beyond the Plate: Industry Talks by Le Cordon Bleu London. In the episode, Laura discusses with ...
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