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 7th China International Import Expo (CIIE) is set to take place from November 5 to 10, 2024, at the National Exhibition and Convention Center (Shanghai). As ...
On December 19th, Le Cordon Bleu Madrid held the graduation ceremony for the final graduating class of the year, consisting of 52 students from the disciplines ...
As 2024 draws to a close, it’s my pleasure to reflect on an extraordinary year at Le Cordon Bleu New Zealand and share our excitement for what lies ahead in ...
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to alumna and author, Jane Lovett.
On Friday 13th December, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Ballroom at The Dorchester, Park ...
The Galette des Rois or three kings’ cake is served during Epiphany. The season begins on the Twelfth night after Christmas, January 6th, and commemorates the ...
This December, kick-start a truly memorable festive season by attending our exceptional culinary workshops that will turn your Christmas meals into full-on ...
Learn how we ensure our students are set to enter the industry!
Le Cordon Bleu Paris is delighted to announce the launch of four brand-new workshops for 2025.
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