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.
Bordier butter, a butter from Britanny with originals flavours attract many great chefs and lovers of fine food.
On 19 July, 2016, the Alliance française Foundation organised a seminar for the 43 general managers of Alliances françaises around the globe, whose main aim was ...
Learn more about Chef Groult, MOF Assistant Culinary Arts Director, Head of the Cuisine Department at Le Cordon Bleu Paris throug an interview.
It has been wonderful to see so many chefs and students on the rooftop during the last month. Even though the weather hasn’t been fantastic, the plants have ...
Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...
On July 16th we had the opportunity to receive in our Institute to the Association of Spouse of Diplomats AC to participate in a demo class!
1st. Place! Our Le Cordon Bleu Mexico student, María Esther Fragoso Díaz, was the winner of the 10th Competition for the Best Cake of "La Esperanza" Pastry ...
The graduation ceremonies were held at the Ritz-Carlton Tokyo on June 27th and the Kobe Portopia Hotel on June 25th.
Get the offer of free administration fee with registration of 2016-17 programms.
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