Alumni Video Series: Meet Bremmy Setiyoko
This month, we shine a spotlight on Bremmy Setiyoko, an Advanced Diploma of Hospitality Management graduate from Le Cordon Bleu Sydney, who is now Executive ...
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.
This month, we shine a spotlight on Bremmy Setiyoko, an Advanced Diploma of Hospitality Management graduate from Le Cordon Bleu Sydney, who is now Executive ...
The release of The Age Good Food Guide 2027 has once again celebrated the very best of Victoria's dining scene, recognising outstanding restaurants, cafés, bars ...
Following months of preparation, practicing and an exhilarating final, the Craft Guild of Chefs has revealed Ruth Hansom, chef owner at Hansom Restaurant, as ...
The results of the 2026 Le Cordon Bleu Alumni Survey highlight the lasting value of a Le Cordon Bleu education. Based on 577 responses from alumni representing ...
On October 5, Chef Nicolas Jordan, M.O.F., joined CTV Morning Live for a special live demonstration showcasing the craftsmanship and precision behind chocolate ...
Students from Le Cordon Bleu Australia’s Melbourne campus recently demonstrated their culinary talent, teamwork and creativity at the Club Chef 2026 Cookery ...
For many aspiring chefs, success is measured by years spent building experience in professional kitchens. For Advanced Diploma of Hospitality Management ...
Le Cordon Bleu Dusit has been named Asia’s Best Culinary Training Institution 2026 by the World Culinary Awards, marking its second consecutive win.
Le Cordon Bleu London, in partnership with Templestay (Cultural Corps of Korean Buddhism) and the Korean Cultural Centre UK (KCCUK), recently sent Shannon ...
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