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.
For Ardika Dwitama, a passion for hospitality developed from an early age. Growing up in Indonesia, he saw the industry through his father, a food and beverage ...
In September 2026 the annual Independent Tertiary Education New Zealand (ITENZ) Excellence awards were held in Rotorua, New Zealand. We were honoured to accept ...
Le Cordon Bleu Master Chef Colin Westal will host events in Warsaw & Krakow, Poland this November.
Featuring fresh figs, fig conserve, creamy goats' cheese, sweet caramelised onions, and slices of lemon, this puff pastry tart is ideal for celebrating figs at ...
For many aspiring chefs, turning a passion for food into a successful career can feel like a distant goal. For Cathy Yuen, that journey began with a love of ...
Le Cordon Bleu Dusit was deeply honoured to welcome Her Royal Highness Princess Ubolratana Rajakanya Sirivadhana Barnavadi on the auspicious occasion of Her ...
Le Cordon Bleu London recently welcomed alumni back to the institute for the annual Alumni Chapter event.
Connecting Through Food, Canadian Seafood Meets Culinary Innovation
On Thursday 10 September 2026, students, staff and industry guests came together for the inaugural Le Cordon Bleu Australia Mental Health Gala in ...
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