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.
Pamelà Pimentel, a graduate of the first ever Restaurant Management Programme, was awarded her Diploma in March 2015. She looks back with us on her time at Le ...
For most people living outside of Asia, seaweed is something that we come across at sushi restaurants and rarely anywhere else. Whereas in Japan, several ...
Twenty of Australia’s up and coming gastronomy talent and instructors will descend on the major regional tourist destinations in Adelaide from 31st May to 3rd ...
Le Cordon Bleu Dusit graduation ceremony held on 26 March. Please visit our photo gallery:
H.E. Mr. Thierry Vitteau, the Ambassador of France to Thailand organized a ‘French dinner’ at his residence. Chef Fabrice Danniel, Executive Master Chef of Le ...
The event was a great success and raised 4,000,000 Thai baht from all the activities and donations. One million baht was donated to each of the 4 Foundations 1) ...
Le Cordon Bleu Dusit has organized a special seminar on entomophagy presentation and all participants enjoyed insect cooking demonstrations by chef Roberto ...
Chef Nicolas Jordan, Chef Instructor at Le Cordon Bleu since 2008, was awarded the title of “One of the Best Craftsmen in France, Ice and Ice Cream (Un des ...
Our Career Services team recently travelled to Brisbane, Melbourne and the Gold Coast to meet with key industry partners of Le Cordon Bleu. Le Cordon Bleu’s ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
