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.
As part of our 130-year celebrations, we are touring New Zealand high schools across the country to inspire young kiwis.
Through the dynamic community of 11,000 alumni gathered on the Hosco platform, discover the inspiring journey of Lucas Garigliano.
Le Cordon Bleu London are delighted to share that Stephane Gliniewicz, Production Bakery Manager and teaching chef, has been awarded second place at the 2025 ...
This month we share the inspiring success story of Manbhavya Gupta – a proud graduate of Le Cordon Bleu’s Master of International Hospitality Management degree ...
On Friday 21st March, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Livery Hall at Plaisterers Hall.
To mark its 130th anniversary, Le Cordon Bleu Paris is launching a remarkable series of five exclusive masterclasses, led by its distinguished alumni
Le Cordon Bleu Ateneo (LCBA) recently welcomed Mr André J Cointreau, President & CEO of Le Cordon Bleu International, and Mr Charles Cointreau, Vice President ...
Le Cordon Bleu London are delighted to announce this year’s exciting Le Cordon Bleu Scholarship competition.
We are excited to invite you to join us for a a very special Saturday Open House event at Le Cordon Bleu London institute to discover our industry leading ...
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