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.
A dream has come true for one of Le Cordon Bleu Adelaide’s first hospitality students. Justin Kim, who graduated with a Bachelor of Business (Restaurant ...
With emerging technologies impacting on all industries, find out the skills you need to advance your hospitality career.
In August and September, 240 students attended individual graduation ceremonies in Sydney, Melbourne and Adelaide receiving parchments from Le Cordon Bleu ...
Le Cordon Bleu Australia is a proud sponsor of the 2018 Shared Tables Thierry Marx Career Development Award and congratulates winners Sarah Cremona (The Vue ...
Over 17,000 excited foodies flocked to Bangalow, New South Wales for the Sample Food Festival for a feast of culinary delights. Those participating in two ...
The medal recognises the track record of the institution, which has become a key player since its arrival in Spain in 2011. Rosario Barrios, General Manager of ...
Emanuel Pinheiro left Maceió, Alagoas, at the age of eleven, hoping to have a better life. At fifteen, he entered a bakery kitchen just to help clean up, and in ...
In support of International Coffee Day, Le Cordon Bleu Australia is celebrating ‘Women in Coffee’ by showcasing award-winning café owner and alumna Emily Raven ...
The Le Cordon Bleu Institute of Culinary Arts Rio de Janeiro will hold the first Open Doors event on September 27 from 6:30 pm to 8:00 pm at Rua da Passagem, ...
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