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 menus at your local cafes and restaurants reflect what's on trend in hospitality - but what's driving the shift to clean and green?
Each year, Top Choice Awards’ recognizes “business excellence” in a variety of industries and cities across Canada. The Award is based on reviews from ...
Orientation events for 2018 were in full swing in January with excellent attendance for the first week of term.
Passionate by Pâtisserie since she was a child, Chef Pâtissier Maria Thereza Alkmin has dreamed of creating her own company and today is responsible for ...
Yuvraj Pawar’s gift for leading people has seen him quickly rise through the ranks. With a Master in International Hospitality Management under his belt, his ...
Le Cordon Bleu is thrilled to be offering world-class culinary and pâtisserie training in Brisbane from July 2018.
Le Cordon Bleu workshops were a huge hit at the Adelaide French Festival, with tickets sold out at the cultural event celebrating everything French.
Come and celebrate the Canadian winter season with Le Cordon Bleu Ottawa! Watch as Chef Nicolas Jordan creates a magnificent ice sculpture out of blocks of ice. ...
On Wednesday January 10th, we were pleased to welcome guest Chef Petrus Madutlela and his South African dishes to Le Cordon Bleu London.
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