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.
Le Cordon Bleu Dusit was honored to welcome Chef Morena Leite, a Le Cordon Bleu Paris alumni, to share her love and expertise in preparing the exciting tastes ...
Making the transition from student to full-time worker is quite a life change. Entering the workplace can be intimidating for new graduates - unless, of course, ...
Do you post photos to Instagram and Facebook every time you visit a restaurant or café? Here’s how to start your journey towards professional food photography ...
Studying hospitality management can lead to a range of exciting careers, consider these opportunities a hotel or restaurant management degree can open up for ...
In a cocktail held on May 8th, 2018, Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, announced the opening of ...
Aside from its personal rewards, working overseas in hospitality can give you a competitive edge in the hospitality industry.
We met up with Estrella Maillet, Bachelors coordinator at Le Cordon Bleu Paris institute: Bachelor of Business in International Hospitality Management and ...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce that it will take part in Taste of ...
42 semi-finalists have been selected for this year's Julia Child Scholarship by Le Le Cordon Bleu.
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