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.
Held for the first time ever in Malaysia and Asia the Worldchefs Congress & Expo brought together more than 105 members countries to share the latest culinary ...
9 months studying at Le Cordon Bleu changed Matilda Smith’s life.
Le Cordon Bleu Brisbane Institute opened its doors to a vibrant new cohort in Queensland, welcoming forty-two students from 12 countries into its world-class ...
How can small business owners in the food and beverage sector uphold sustainable practices?
Discover what Andrea thoughts about her boulangerie workshops / class at Le Cordon Bleu Paris Institute.
Le Cordon Bleu institute and the university of Reims Champagne-Ardenne (URCA), a multidisciplinary university set over a number of campuses, signed a ...
After 50 years of occupation, Chef Jean Yves Poirey has worked in several restaurants in many countries, studied and learned to cook practicing and is now ...
On the 13th of July Le Cordon Bleu and Electrolux announced a long-term partnership focused on shaping the world’s cooking habits for the better through ...
13th July 2018 – Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, and Electrolux, a leading global appliance ...
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