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.
With the world’s population set to swell to 10 billion by 2050, the time to solve the global food crisis is running out. How will we meet the demands of an ...
Cocoon-like restaurant spaces, mood-altering lights, fragrances paired with food – the haute end of fine dining is simmering with multi-sensory intrigue. Le ...
Windy Wulundari, a Le Cordon Bleu trained chef and pageant queen, has an important message to share that diversity in all things (including food) is beautiful.
Feel free to join if you are interested to become a chef
Florence Lesage, women pastry Chef at The Westin Paris Vendôme hotel shares her recipe of Mini Tropezians Vanilla.
Chef Tom Milligan (Culinary Arts Technical Director, Le Cordon Bleu Australia) shares how to create restaurant-quality meals at home using simple ingredients, ...
Chef David Zisman was a doctor (he practiced the profession for about 35 years) and in one of his trips around the world, he fell in love with the culture of ...
We caught up with our 2019 winner of the Julia Child Scholarship, Bianca Tia Mesuria, to see how she is progressing through the first part of her scholarship: ...
This is the perfect Vegetable Frittata, a delicious gourmet meal to enjoy at home during isolation - kindly shared by our Le Cordon Bleu Master chefs.
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