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.
The graduation ceremony for our students took place on December 19. Congratulations to all graduates on their well-deserved success!
Whether you are redefining your career or turning passion into profession, join us on 17 & 18 January 2026 for an immersive Open Day experience featuring campus ...
Launching in our July intake, this new-generation food business incubator programme is designed to prepare culinary talent into successful entrepreneurs in ...
Our 2026 Gourmet & Short Courses have officially been released, with limited seats available. With only 12 participants per class, each course offers an ...
2025 saw Le Cordon Bleu celebrate 130 years of excellence in culinary education. Here we look back at those celebrations from around the world.
Our Head of School reflects on a year of accomplishment and celebration.
After graduating in June 2021 with both the Diplôme de Cuisine and Diplôme Avancé Culinaire in Cuisine, Kritika quickly made her mark on the culinary world. ...
Le Cordon Bleu London is launching a fantastic new series of plant-based cookery courses for 2026.
Our short courses across Adelaide, Sydney and Melbourne are in full swing and selling out quickly. Here’s what’s coming up at a campus near you!
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