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 Australia has been nominated Oceania’s Best Culinary Training Institution as part of the sixth annual World Culinary Awards.
Discover and support culinary talents from Le Cordon Bleu through our exclusive Alumni Booklet, featuring 15 graduate-owned restaurants and cafes across a ...
2 of Penang’s most celebrated Le Cordon Bleu alumni — Chef Johnson Wong of Gēn 根 & Communal Table and Chef Hooi Shing of Le Petit Four Patisserie — are coming ...
Enjoy live culinary demonstrations, explore our world-class facilities through guided campus tours, and gain insights into your culinary future through career ...
We are proud to announce that Le Cordon Bleu Ottawa has been nominated as North America's Best Culinary Training Institution at the 2025 World Culinary ...
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Eva Hagman. Eva is a Le Cordon Bleu alumna and cookbook author.
Le Cordon Bleu London recently conducted a survey which invited professionals working in the culinary and hospitality industries to share their opinions on the ...
Le Cordon Bleu London is pleased to announce the launch of this year’s Kimchi Cook Off competition in partnership with Association Mes Amis (AMA) and global ...
From her beginnings in 1993 to the founding of her own school, her story is marked by passion, perseverance, and a deep love for gastronomy
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