Le Cordon Bleu scholarship for 2018 Hautes Études du Goût programme
Scholarship applications are open for the prestigious Le Cordon Bleu Paris Hautes Études du Goût (HEG) programme. The scholarship award will cover half the ...
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.
Scholarship applications are open for the prestigious Le Cordon Bleu Paris Hautes Études du Goût (HEG) programme. The scholarship award will cover half the ...
The official opening of Le Cordon Bleu Brisbane Institute was celebrated in style with a high-profile media conference and formal cocktail function attended by ...
A passion for wine may be an unconventional foundation for a career, but it can be an asset in the restaurant and hotel industries where wine appreciation is a ...
Pierre Dutaret is passionate by the restaurant industry. He took his Cuisine Diploma at Le Cordon Bleu Paris institute in 2009 and became an entrepreneur in ...
From Environmental Engineer to chef de cuisine, Gláucia Zoldan won the Diploma de Cuisine at Le Cordon Bleu in London and today she has run her own restaurant, ...
Come and visit Chef David Morris, Le Cordon Bleu Cuisine Chef Instructor at Sunway Hotel Georgetown, Penang
Twenty years ago, Leona Watson studied a Basic Certificate at Le Cordon Bleu Sydney. Today she has built a thriving career in an industry she loves, providing ...
In conjunction of the launch of Classic cycle and Grand Diplôme programmes, as well to enhance the student’s experience the first ever study tour was organised. ...
Juan Sebastián Pérez (Gen. 2006) from Quito, Ecuador has his restaurant Quitu where he fuses his passion, haute cuisine and technique with local products.
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