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.
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.
In February 2016, Le Cordon Bleu hosted in collaboration with Gekkeikan, a long-standing Japanese sake producer, the very first sake brewery excursion in ...
On Thursday 14th April 2016, we welcomed Caviar Perle Noire, a premium caviar produced in the renowned Périgord Noir, South West France for an exclusive ...
If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a ...
We teamed up with Great Italian Chefs to host an exclusive cooking event on coffee with Michelin-starred Chef Roberto Petza and Master Chef Nicolas Houchet.
Our Le Cordon Bleu representatives will be attending the education exhibitions in Singapore. To learn more about Le Cordon Bleu and the programs on offer, come ...
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