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.
In Sydney, the Australian Cruise Association 20th anniversary conference commenced. Le Cordon Bleu Adelaide students also had the opportunity to participate in ...
Le Cordon Bleu Australia gastronomy alumni and guests gathered at La Buvette Drinkery in Adelaide’s CBD on Thursday 22nd September for a reunion event ...
Executive Pastry Chef & Chocolatier Deniz Karaca did a chocolate masterclass with the Le Cordon Bleu Melbourne students. Over 100 students were in attendance ...
If you are thinking about a career as a professional chef, but you are not sure whether you have what it takes to make it in the industry, the Master Chefs at ...
As a company director and consultant, Dale Burton demonstrates entrepreneurial flair and business acumen on a daily basis. The high-achiever graduated top of ...
Between 26 and 30 September 2016, the first Bachelor classes started. 32 students, of 22 different nationalities began studying business in international ...
To mark the inauguration of the “Mexico 1900–1950” Exhibition at the Grand Palais, Le Cordon Bleu Paris welcomed two Mexican Chefs and a Mexican viticulturist: ...
Le Cordon Bleu Chefs surprise you with an original recipe to celebrate the International Chef's Day: Coffee fusion
We recently welcomed legendary baker, Paul Rhodes, into our state-of-the-art kitchens, to give a bakery demonstration to some very lucky guests.
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