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 London, the leading culinary arts, wine and management school is proud to be headline sponsors of the Skills Theatre at this year’s Hotelympia.
Highly skilled lecturers from Le Cordon Bleu will deliver the two degree programs from the vibrant Perth Campus located in the centre of the cultural area of ...
Doltone House, a unique Sydney heritage events venue situated on the historic finger wharf at the restored Jones Bay Wharf, Pyrmont Point played host on ...
Attracting over 200,000 people, including over 41,000 from abroad, Rimini’s 2016 edition of Sigep was an international event of epic proportions. During the ...
New and returning students were celebrated with a two events, bringing both groups together to experience a touch of Adelaide nightlife and hospitality.
Every three months, students from the Bakery Diploma program demonstrate their skills and creativity by baking various breads and Danish, throughout the ...
Register today for the UK Scholarship event taking place at The Yorke Arms with Frances Atkins on 25th February 2016 at 2.30pm.
Our Le Cordon Bleu representatives will be attending the education exhibitions in Indonesia. To learn more about Le Cordon Bleu and the programs on offer, come ...
We are pleased to offer you this chocolate heart recipe so you can try your hand at this taste-tempting delight.
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