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.
Dr Roger Haden shares some notes from his presentation at Words to Go 2016, a culinary and travel bloggers forum that runs as part of Tasting Australia.
Students from the Le Cordon Bleu Australia Bachelor of Business (Food Entrepreneurship) enjoyed the opportunity to meet with South Australia’s finest food ...
The Boulangerie Diploma, one of the latest of our numerous training programmes. This programme trains future professionals and entrepreneurs in bread baking ...
Le Cordon Bleu, the internationally renowned provider of culinary and hospitality based education programs, has announced the latest addition to its global ...
Le Cordon Bleu Sydney students from the culinary and bachelor degree programs joined Troy’s Hospitality Group to cater for 4,000 guests from a global marketing ...
Le Cordon Bleu will feature at the VCE and Careers Expo being held at Caulfield Racecourse, Thursday 5th - Sunday 8th May. Visit us to learn about our classic ...
Careers Expo 2016 will be held on 12th - 15th May at the spectacular Perth Convention and Exhibition Centre. Entry is free.
Le Cordon Bleu London welcomed Kazutoshi Endo Executive Head Sushi Chef for Zuma Group Worldwide for a demonstration and tasting on Japanese cuisine.
Le Cordon Bleu offer you a recipe Bittersweet glazed duck breast, crispy polenta, rhubarb. An association of sweet and sharp flavours.
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