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.
Le Cordon Bleu London were recently joined by Javier Duarte for a Guest Chef Demonstration.
The final of the 57th ArsNova Culinary Prize (formerly "the Taittinger") took place at Le Cordon Bleu Paris institute on 4 February.
Le Cordon Bleu London are delighted to be hosting a guest chef demonstration with Antonio González Milla and Francisco ‘Paco’ Jose Torrico of Barrafina.
Come and join our 'OPEN HOUSE - Pastry'. This is the perfect opportunity for you to visit our brand-new school, experience the unique Le Cordon Bleu teaching ...
Here in Wellington, we are kicking off our celebrations by providing a collection of short courses and events. With our renovations completed last year we have ...
Join us for an exclusive event celebrating the launch of our highly anticipated Plant-Based Culinary Programme at Le Cordon Bleu Dusit.
Meet Daeun Kang - a proud graduate of Le Cordon Bleu Australia - who is now the head chef at Sydney's Japanese-French fine dining restaurant, Oborozuki.
As a new year sets in, Le Cordon Bleu Australia is excited to welcome new and continuing cohorts to its campuses in Melbourne, Sydney, Adelaide and Brisbane. In ...
Celebrate the season of prosperity with our Golden Pineapple Vanilla Cake! A perfect blend of rich vanilla and sweet pineapple, this cake symbolizes abundance ...
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