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.
Gastrophysics: The Art of Consuming Everything but the Food is coming to Brisbane on 23 August. Hosted by Le Cordon Bleu Master of Gastronomic Tourism and Haute ...
We met with Chef Olivier Boudot to ask him a few questions about his profession and the Boulangerie training he and and his team provide.
We are delighted to announce that we will attend this year’s Tower of London Food Festival from the 7th to 9th September 2018.
The presentation of this book was held on August 3 at the Auditorium Cesar Vallejo as part of the International Book Fair of Lima, where the author, the ...
Opening a restaurant is a huge undertaking - here's some insight into the total costs of running a high-end restaurant.
Online marketing is vital to Australian hospitality businesses competing for marketplace attention. Hospitality management training can help you understand the ...
Le Cordon Bleu Adelaide opened its doors to the next generation of culinary arts and hospitality professionals for an exciting 3-day Careers Residential. ...
Le Festival 2018 thrilled Brisbane Francophiles with hundreds attending Le Cordon Bleu masterclasses designed to excite and educate lovers of French cuisine & ...
On 16th July 2018, Le Cordon Bleu São Paulo started new classes and on 21st July, the institute held other Open Doors.
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