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.
To mark the 130th anniversary of Le Cordon Bleu institute, we spoke with Ashleigh, an alumna who followed an inspiring path, transitioning from biology to the ...
Bangkok, Thailand – 26th September 2025, Le Cordon Bleu Dusit - Culinary Arts School, the world’s most prestigious network of culinary and hospitality ...
On the 30th of September we held our second ever Auckland Alumni Gathering. We invited our past student to join us for an evening of reconnection with views of ...
In 1895, in the heart of Paris, the visionary journalist Marthe Distel founded Le Cordon Bleu, inspired by the tradition of the Order of the Holy Spirit ...
Le Cordon Bleu–Sookmyung Academy is offering an early-bird promotion for prospective students who wish to enroll in 2026.
Le Cordon Bleu Dusit Named Asia’s Best Culinary Training Institution 2025
Le Cordon Bleu New Zealand is proud to announce its recognition as Oceania’s Best Culinary Training Institution for 2025 in the World Culinary Awards.
Le Cordon Bleu Ottawa is honoured to announce its fourth consecutive win as North America’s Best Culinary Training Institution at the World Culinary Awards™ ...
Le Cordon Bleu London will be raising the prices of all diploma and certificate programmes on Monday 1st December 2025.
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