Le Cordon Bleu takes part in the Monet's Impression Sunrise Painting Exhibition
Le Cordon Bleu takes part in the Monet's Impression Sunrise Painting Exhibition
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.
Le Cordon Bleu takes part in the Monet's Impression Sunrise Painting Exhibition
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While celebrating 125 years of excellence in teaching around the world, Le Cordon Bleu is launching two global competitions dedicated to aspiring culinary ...
December 19th, 2019, Shanghai - a Memorandum of Understanding (MOU) was signed between Le Cordon Bleu International Trading (Shanghai) Co., Ltd. and Bright ...
Le Cordon Bleu Gala Dinner the Shanghai Museum
Le Cordon Bleu Shanghai Guest Chef ——Xing Zhiqiang
Le Cordon Bleu, the global leader in culinary, wine and hospitality education, will be celebrating the fourth anniversary of Le Cordon Bleu Shanghai. The grand ...
Paris, October 22nd, 2018 - Le Cordon Bleu is honoured to have taken part in a series of cultural and gastronomic events featuring “Shanghai Haipai Intangible ...
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