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.
Himanshu Taneja shares his incredible recipe for Chocolate Pebbles - an playful and innovative dessert which disguises incredible chocolate treats as a stones.
We were joined by Himanshu Taneja for an online guest chef demonstration which included his fantastic take on the traditional eggs benedict.
In the current climate, the mental and physical health of students is our highest priority. In this article, we share some wellbeing initiatives recently ...
Le Cordon Bleu Brisbane students celebrated their graduation from our signature culinary arts programmes - Diplôme de Cuisine, Diplôme de Pâtisserie and Grand ...
Meet Tom Milligan, Culinary Arts Technical Director of Le Cordon Bleu Australia. With an international career spanning 30 years, Tom Milligan brings a wealth of ...
Le Cordon Bleu Australia students continue to shine in industry, on-campus, in local and international competitions, in restaurant training services, and in ...
Want to know our Institute and the educational programmes? Do not miss our Open House Online!
Le Cordon Bleu New Zealand recently hosted the annual Kaibosh Food Rescue fundraising event Kaimahi. For every $20 Kaibosh received in proceeds from the event, ...
Prepared by Chef Thierry Le Baut, Technical Director, Le Cordon Bleu Ateneo's Italian recipe series starts off with Italy's famous risotto. Recreate a ...
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