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.
On the occasion of Le Cordon Bleu's 130th anniversary, we are honoured to meet Paula, an alumna of the Wine & Management Diploma. She shares her unique ...
What’s Trending in Plant-Based Cuisine (2025)
Watch our Wine Conference which was livestreamed across our social media. Le Cordon Bleu London's Matthieu Longuere was joing by a fantastic panel for a dynamic ...
The highly anticipated Victorian Trainee Patisserie Challenge returned to Melbourne in July, bringing together six teams from some of the state’s most respected ...
As the owner of two Thai restaurants in Adelaide, Von Thai and Thai Room, Kyra Wang has successfully carved out unique spaces in the city’s competitive ...
We step into one of Wellingtons top espresso and wine bars, Glou Glou, to have a chat with Mike Ny, Director of Food Envy.
Celebrating Our Proud Alumni - Chef Pichaya ‘Pam’ Soontornyanakij
Open House – Four Hands Experience: French & Thai Cuisine
Le Cordon Bleu London are delighted to announce the Le Cordon Bleu Scholarship 2025 Finalists.
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