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.
Come and talk to our staff about Le Cordon Bleu Culinary Arts, Hospitality Management and Gastronomy programs on 7th April 2018.
Hospitality is a world where highly-skilled individuals from all walks of life are employed in diverse roles, leading to dynamic and enduring careers.
Chef Michael Nizzero, Executive Chef at The Bath Priory, showcased his skills to many attendees at Le Cordon Bleu London with a cooking demonstration focused on ...
As part of International Women's Day, March 8, Le Cordon Bleu celebrated female leaders with the screening of Vérane Frediani's movie "A la recherche des femmes ...
March 2018, Paris – Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, announces the launch of training ...
Alexandra Didier studied foreign languages before discovering her passion for cuisine. She spent 7 years working in a variety of roles at the Four Seasons ...
With long-term growth in the hospitality and tourism industry, and a shortage of qualified individuals to meet demand, a hospitality management degree is a ...
Food photography lovers came from all over Melbourne to attend our recent 2-day Food Photography & Styling workshop on 6 & 7 February. A mix of first-time ...
Le Cordon Bleu Australia is proud to be a major sponsor of the La Chaîne des Rôtisseurs Jeunes Chefs Rôtisseurs Competition 2018.
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