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.
Try this recipe of veal sweetbreads paired with a tangy citrus butter the flavor of which provides a sharp contrast to the delicate sweetbreads.
In September 2016, the UK’s leading culinary school is to launch a new diploma its Diploma in Gastronomy, Nutrition and Food Trends.
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the year of Korea in France, in partnership with ...
Interview with Patricia Lombardi, Grand Diplôme alumna (2009). She answers our questions about her experience and her memories at Le Cordon Bleu Paris.
In celebration of our new Perth campus which opens in July 2016, Le Cordon Bleu is proud to offer generous tuition scholarships valued at AUD$20,000.
Taste the delicious and authentic food around the city historic neighbourhood; get the excitement from the local fresh market and opportunity to join Le Cordon ...
From 5 to 8 April, 2016, Le Cordon Bleu will participate in the HORECA exhibition in Lebanon. An event which brings together restaurant and hospitality industry ...
Thinking of starting your studies? Want to work in food or wine tourism, food and travel writing, start your own food business or even study for pleasure?
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