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.
The institute continues its annual program of masterclasses, and on July 7, it welcomed Lucila Canero from La Luciérnaga patisserie, with a 100% plant-based and ...
Modern chocolate flan recipe
The graduation ceremony for our cuisine students took place on July 4. Congratulations to all graduates on their well-deserved success!
In this interview, she reflects on her inspiring journey and the values that guide her.
Le Cordon Bleu Paris is expanding its range with the Plant-Based Gastronomy: Pâtisserie Diploma and the Plant-Based Gastronomy: Cuisine Diploma, two innovative ...
Join Le Cordon Bleu London for a dynamic, live-streamed panel discussion exploring Global Wine in Today’s Market: Popularity, Price & Quality.
Le Cordon Bleu Adelaide is bringing a taste of France to the heart of the city next Friday, 11th July, in celebration of Bastille Day.
Le Cordon Bleu London were recently joined by Paul Newnham and Chef Jon Lawson for a discussion on sustainable food systems and a culinary demonstration.
Le Cordon Bleu and ckbk are proud to announce more reference books are being included on the ckbk platform, with Le Cordon Bleu’s Cuisine Foundations and ...
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