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 graduation ceremony for our cuisine students took place on March 21. Congratulations to all graduates on their well-deserved success!
The graduation ceremony for our pastry and bakery students took place on March 21. Congratulations to all graduates on their well-deserved success!
With a Grand Diplôme® from Le Cordon Bleu Paris in 2006, Renata Portasio is now private chef for the Brazilian ambassador to France.
On March 27th, Le Cordon Bleu Madrid held the graduation ceremony for its first graduating class of the year. This class consisted of students from the ...
Le Cordon Bleu is hosting an Alumni Meet event in Dubai on Saturday 12th April.
Last March, the FueraDeCarta community, composed of students and alumni of Le Cordon Bleu Madrid, enjoyed a masterclass that took a different approach than ...
Le Cordon Bleu London are delighted to announce applications are now open for our exciting Le Cordon Bleu Scholarship 2025 competition.
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, is also a strong and international network of professionals, ...
A span of 130 years marks a glowing milestone in the river of time, bearing witness to the inheritance and innovation of culinary culture. At this pivotal ...
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