The ground roots of a successful alumni’s restaurant
Gēn 根 was placed in the Top 100 of Asia’s Best Restaurants 2021 and is owned by Le Cordon Bleu Sydney Alumni, Johnson Wong. Discover how Chef Johnson has ...
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.
Gēn 根 was placed in the Top 100 of Asia’s Best Restaurants 2021 and is owned by Le Cordon Bleu Sydney Alumni, Johnson Wong. Discover how Chef Johnson has ...
Innovation is widely recognised by the business community as a key source of success. It is generally understood as the creation of new resources or the ...
This elegant duck dish created by Le Cordon Bleu master chefs is the perfect main for a warm spring evening.
In this interview we caught up with former Le Cordon Bleu London student Tara Honeywell, who graduated with our Culinary Industry Management BBA.
As part of the Les bouteilles à la mer – Jardin Poétique exhibition by William Amor, Chef Instructor Emanuele Martelli has made a spectacular sugar sculpture ...
Le Cordon Bleu London recently hosted an exciting Pisco masterclass in partnership with the Embassy of Peru in the United Kingdom.
Le Cordon Bleu Paris is pleased to welcome Chef Lecoq as Chef Pastry Instructor.
With Easter right around the corner, now is the perfect time to don your chef’s hat and bake some soft pillows of goodness that you can share with friends and ...
Le Cordon Bleu Dusit organized an exclusive workshop “3-Flavors Macarons” by Chef Marc Razurel in an occasion of 19th Year Anniversary Celebration for Lin ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.