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.
Students from Le Cordon Bleu Australia’s Melbourne campus recently demonstrated their culinary talent, teamwork and creativity at the Club Chef 2026 Cookery ...
For many aspiring chefs, success is measured by years spent building experience in professional kitchens. For Advanced Diploma of Hospitality Management ...
Le Cordon Bleu London, in partnership with Templestay (Cultural Corps of Korean Buddhism) and the Korean Cultural Centre UK (KCCUK), recently sent Shannon ...
The unveiling of the 2026 MICHELIN Key Hotels Guide has once again celebrated the very best of Australia's hospitality industry, recognising 54 exceptional ...
Grand Diplôme® 2018, nearly 9 million followers on Instagram, and a culinary identity shaped by French technique and Brazilian churrasco: Juliana Lima has made ...
Le Cordon Bleu Ottawa welcomed Ottawa REDBLACKS players Zack Pelehos and Sean McEwen to the kitchens for a special culinary experience with eight winners of the ...
At Le Cordon Bleu Ateneo de Manila, culinary education is shaped not only by what students learn, but by who guides them through the craft.
This year, Le Cordon Bleu New Zealand hosted our first-ever STAR taster courses in our campus. The Secondary Tertiary Alignment Resource programme (STAR) is a ...
Le 21 septembre 2026, le Concours de l’Espoir de l’Année, organisé à l’occasion des 40 ans du magazine Le Chef, faisait son retour à l’institut Le Cordon Bleu ...
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