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 15th of March Le Cordon Bleu New Zealand, in partnership with Alliance Francaise Auckland and Folds Patisserie, hosted its second event within the city ...
In our latest podcast episode, Le Cordon Bleu Melbourne culinary trainer and VET assessor Sebastian Simon opens up about mental health and how he seamlessly ...
Alumna Lyn Fidler supercharged a successful career in healthcare with a Diplôme de Cuisine from Le Cordon Bleu Brisbane in 2019 to pursue her heartfelt mission ...
If you work in the world of hospitality and culinary, then we want to hear your thoughts in our Industry Survey. All respondents are in with a chance of winning ...
We are delighted to invite you to join us for an Open House event at Le Cordon Bleu London institute to discuss our Diplôme de Pâtisserie.
The kitchens are equipped with the latest technology in cooking systems, highlighting the Thermaline induction stoves, which offer a fast, precise, and highly ...
In honour of International Women’s Day, Le Cordon Bleu London are celebrating the many talented women in the culinary and hospitality industries.
On February 27th, the Institute inaugurated its annual program of masterclasses with Begoña Lluch, Grand Diplôme® and first in her class at Le Cordon Bleu ...
Chef Joseph (Joey) Baffoe from Chicago is the youngest American to win the “Jeunes Chefs Rotisseurs Competition” in 2023.
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