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.
Long awaited Paris Study tour is now open for registration! Limited seats available
To celebrate the season, Le Cordon Bleu Master Chefs suggest this elegant soup with autumnal notes to ease into winter and use any remaining Halloween pumpkin.
Le Cordon Bleu Tokyo Graduation Ceremony honoured by famous Peruvian Chef Gastón Acurio
Le Cordon Bleu Alumni Chef Daniella Abraham is Becoming a Big Deal in the Celebrity Chef World - Le Cordon Bleu Ottawa News - Le Cordon Bleu Ottawa News
Le Cordon Bleu Ottawa - Wine Seminar with Carola Price
Le Cordon Bleu Dusit Culinary School was honored to welcome Chef Alejandro Cuéllar Suárez, a renowned Colombian Chef, to conduct a very special cooking ...
Young Korean entrepreneur Sang Hoon (Steven) Lee hit the ground running after graduating from Le Cordon Bleu Adelaide with coveted roles as Restaurant Manager, ...
By 2022, Australia is expected to open an astonishing 45 new hotels & venues. For those seeking a rewarding hospitality career this means job opportunities!
As part of the Kimchi Festival, which took place on Saturday 19 October at the 15th district’s town hall, the Mes amis Association organised a culinary ...
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