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 Madrid continues with its annual program of masterclasses and welcomes chef Hugo Muñoz from Ugo Chan *Michelin restaurant. The restaurant Ugo ...
Le Cordon Bleu London are delighted to be joined by Will Bowlby, chef and co-founder of Kricket for a special culinary demonstration.
Le Cordon Bleu London is pleased to invite you to a Cuisine Open House event.
Since graduating from Le Cordon Bleu Paris institute with a Diplôme de Pâtisserie-Boulangerie, Anaïs has set up Meezen By Anaïs, an online platform that ...
On March 21, 2024, the century old Maoma Warehouse located on the banks of Yangpu River welcomed a special event. Le Cordon Bleu, with a history of over a ...
Now a chef and cheesemaker, Rosie left London, where she graduated with a degree in graphic design, to follow her passion for gastronomy to France
Le Cordon Bleu Madrid celebrated last March 21st the graduation ceremony of the first graduating class of the year. A total of 40 students from the disciplines ...
The graduation ceremony for our culinary students took place on March 22. Congratulations to all graduates on their well-deserved success!
Vegetarian cuisine has become a must to master. Le Cordon Bleu Paris invites you to discover its programmes and workshops which are open to all.
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