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.
Our newest institute the Le Cordon Bleu Perth Institute launched with grand style on 27th April with an official ribbon cutting and plaque unveil. Premier of ...
In February 2016, Le Cordon Bleu hosted in collaboration with Gekkeikan, a long-standing Japanese sake producer, the very first sake brewery excursion in ...
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 ...
Le Petit Larousse du chocolat by Le Cordon Bleu and Larousse a contenders for the 2016 Gourmand World Cookbook Awards, best book prize in Chocolate category.
Mitchell Turner is an alumnus who graduated from the Hotel & Resort management degree in 2006 and hit the ground with gusto... Passionate about the hospitality ...
Michelin Guide is the symbol of excellence and reference for the global culinary industry. Le Cordon Bleu Japan is inviting Mr. Bernard Delmas, Michelin Group ...
Le Cordon Bleu Japan invites you to the world of Indonesian cuisine. Mr. William Wongso, who carries a title of “Chevalier dans l'ordre national du mérite ...
As part of Latin America and Caribbean Week, which is taking place throughout France from 24 May to 5 June 2016, come and learn all about a vibrant and original ...
The graduation ceremony for the Tokyo school was held on March 27th at the Grand Hyatt Tokyo.
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