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.
The Galette des Rois or three kings’ cake is served during Epiphany. The season begins on the Twelfth night after Christmas, January 6th, and commemorates the ...
Le Cordon Bleu Ottawa in the Spotlight: Sharing Our Culinary Story Beyond the Kitchen
André Cointreau, Le Cordon Bleu President, and Le Cordon Bleu team send their warmest wishes for the 2025 festive season.
Le Cordon Bleu Confectionery School, by Le Cordon Bleu, and published in UK by Grub Street Publishing, was named Best Cooking School Book in the World during ...
On Friday 12th December 2025, Le Cordon Bleu London welcomed graduates to a ceremony held in the beautiful surroundings of the Hurlingham Club.
Le Cordon Bleu London recently hosted a guest chef demonstration featuring Chefs Rome Brown, Sondrá Rhodes, Ricky Simpson Jr. and George Outlaw.
Under the illuminated sky of Rio de Janeiro, we gathered staff, faculty, students, alumni, and special guests to experience an evening that symbolizes our ...
Le Cordon Bleu Paris celebrated an exceptional anniversary, marking more than a century of heritage, expertise and gastronomic innovation. This event would not ...
On the 5th and 6th of December guest and members of the Chaine des Rotisseurs enjoyed a menu and concept created by one of our Bachelor of Culinary Arts and ...
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