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.
Watch a video about studying in our school in London and discover our state-of-the-art facilities.
Watch our video and discover what it is like to study in our London school.
Find out from our students what it means to be trained by a Le Cordon Bleu Master Chef, and discover the teaching philosophy applied throughout our curriculum.
Watch John Whaite, Tess Ward, Hideko Kawa and Emil Minev as they remember their time as a culinary student at Le Cordon Bleu London and celebrate the school's ...
In gratitude to their constant and continued support Le Cordon Bleu Adelaide, Melbourne and Sydney held Chocolate Workshops recently for their agents and ...
Celebrating its 4th consecutive year, Cooking for Chemo was initiated by Le Cordon Bleu’s admission manager Karen Spavin, who was just 11 years old when her ...
The 10th Grand Tasting took place on December 4 and 5, 2015, at the Carrousel du Louvre. Just as in previous years, Wine and Management Programme students took ...
Matthieu Longuere, MS is Wine Development Manager at Le Cordon Bleu London. We meet with him so he can talk to us about the new progamme launched at the school: ...
Monday, November 30, 2015 – More than 200 guests gathered at the official inauguration ceremony of Le Cordon Bleu Shanghai Culinary Arts Academy, presided by ...
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