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.
May 19th, 2018 was a milestone for the Le Cordon Bleu Institute of Culinary Arts in São Paulo, which received 32 students for the traditional Orientation Day, ...
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The renowned French institute of Culinary Arts Le Cordon Bleu has just opened its first unit in Brazil on May 8, in São Paulo. For the implementation of the ...
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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.
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