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.
Throughout the month of August, more than 100 boundary-pushing Visa Wellington on a plate (WOAP) events will take over some of the best restaurants, venues, and ...
Meet the Chef: Thierry Le Baut
Le Cordon Bleu Ateneo de Manila Institute (LCBA) opens its doors
Third generation of Le Cordon Bleu students receive their diplomas of Cuisine, Pâtisserie and Grand Diplôme See everything that happened at our ceremony.
The Institute of Culinary Arts Le Cordon Bleu Rio de Janeiro celebrated its Opening Ceremony on the 24th June. The event was hosted by the Worldwide President ...
Check out our photos. If you are one of our students, download it here for your photo.
The latest food trend dominating our kitchens is fermented foods such as kombucha, yogurt, kefir, sauerkraut, tempeh and kimchi. Le Cordon Bleu Sydney is ...
The 40 semi-finalists have been chosen for the 2019 Julia Child Scholarship by Le Cordon Bleu, a prize worth over £45,000, which was in search for some of the ...
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