Diploma Beef + Lamb Contest
On the 2nd of September Beef + Lamb Ambassador Chef Chetan Pangam provided a lamb masterclass to our students. On the 8th of September he returned to judge our ...
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 2nd of September Beef + Lamb Ambassador Chef Chetan Pangam provided a lamb masterclass to our students. On the 8th of September he returned to judge our ...
Your Culinary Journey Starts Here, October 2026 Intake Now Open
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Students at Le Cordon Bleu Melbourne recently demonstrated their creativity, technical expertise, and innovation during the Provolone Valpadana PDO Cooking ...
Alumnus Zeus Deboo left India to pursue his culinary dreams. Building on top of a three-year hospitality qualification, he enrolled in Le Cordon Bleu New ...
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