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.
World Gourmet Summit Awards 2016 nominates Le Cordon Bleu Malaysia!
Nazlı Öğücü received her Pastry Diploma in 2013 and returned to the Paris school to be trained by Chef Nicolas Jordan for the Turkish team selection trials for ...
Our Le Cordon Bleu representativse will be attending education exhibitions in Indonesia. To learn more about Le Cordon Bleu and the programmes on offer, come ...
Discover this tasty and original Truffle glazed langoustines, spelt and horn of plenty mushroom ‘risotto’ recipe. It will look perfect on your New Year's Eve ...
Register for our next Open House on Tuesday 15th March 2016.
An established Christmas dessert made to resemble a yule log which is traditionally burnt on the hearth on Christmas Eve. This modern version has a rich centre ...
Japanese cuisine tends to be more subdued than its French cousin, opting to accentuate inherent flavours in ingredients rather than building layers of flavour ...
Congratulations to all the students who graduated on 18th December 2015 at the InterContinental in London. The pictures of the event are now available in our ...
Mr. Gary Cromie, Joint Venture Director and Chef Fabrice Danniel, Executive Master Chef hosted a cocktail reception for Mr. André Cointreau, President and CEO
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
