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.
February 5 to 9 2016 at Paris Nord - Europain and Intersuc, the unmissable event for boulangerie and pastry professionals, Le Cordon Bleu will take part in this ...
Paris, Monday January 25 2016 - Three prestigious Chefs join the Paris school in preparation for the soon to be opened new premises.
After a visit earlier this year to Denbies Wine Estate (one of the largest and most famous wine producer in the UK) in Surrey, Diploma in Wine, Gastronomy and ...
Our Le Cordon Bleu representativse will be attending education fairs in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our ...
Our first School Cycle in 2016 was a success, welcome all our new students!
The cod is cured prior to pan frying which is a technique used to firm the flesh and it also brings out the flavour. In this dish the cod fillet plays centre ...
Le Cordon Bleu cordially invites you to a culinary demonstration in Tel Aviv, Israel with Master Chef Frédéric Lesourd. The event is part of the So French So ...
Learn more about Guillaume Gondinet, Wine and Management Programme alumnus, with five questions about his career path.
World Gourmet Summit Awards 2016 nominates Le Cordon Bleu Malaysia!
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