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.
Watch us live as we reveal to you recipes for cuisine, pastry & bakery via our live baking demonstration by our very own world class chef instructors
Our alumni journey are always very inspiring. Come and join us through a Webinar to learn how Nicholas Hon had started his training as a professional Chef and ...
Le Cordon Bleu participates in “Taste France”
Crêpes are a traditional and authentic French speciality originating in Brittany. Savoury or sweet, they are enjoyed year-round by all generations.
Created by Le Cordon Bleu Paris institute alumna, Ju Hee Jeong, the aim of the “Association Mes Amis” is to promote Korean culinary culture in France. Today, Ju ...
To celebrate 125 years of excellence in teaching, Le Cordon Bleu has reached out to its alumni to propose a voyage of unique tastes and flavours.
Gregory had a rich career spanning more than thirty years in the catering industry before returning to school. Retired and still looking for new challenges, he ...
On 4th November, Le Cordon Bleu London held a special online industry forum to discuss the future of the food industry in partnership with COREcruitment, ...
Get inspired by Shalvi Mohindra Diplome de Pâtisserie Alumni and Bohemein Fresh Chocolates Auckland Business Owner. Shalvi shared details about growing up in ...
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