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.
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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 ...
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Embracing technology is the way forward, and the use of apps in hospitality management paves the way for tech-savvy hospitality hopefuls.
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