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.
Did you know that a Paris-Brest could be a healthy dessert? In the face of increasing demand for healthy pastries, Le Cordon Bleu Paris has developed a unique ...
Simran Savlani, graduated with a Diploma in Culinary Management in 2017. While she had always dreamed of opening her own restaurant in China, the health crisis ...
On Monday April 25th, Jeunes Restaurateurs d’Europe (JRE), an association of young restaurateurs and chefs, organized an “Inverted cooking contest” at the ...
Innovation is widely recognised by the business community as a key source of success. It is generally understood as the creation of new resources or the ...
Gēn 根 was placed in the Top 100 of Asia’s Best Restaurants 2021 and is owned by Le Cordon Bleu Sydney Alumni, Johnson Wong. Discover how Chef Johnson has ...
This elegant duck dish created by Le Cordon Bleu master chefs is the perfect main for a warm spring evening.
In this interview we caught up with former Le Cordon Bleu London student Tara Honeywell, who graduated with our Culinary Industry Management BBA.
As part of the Les bouteilles à la mer – Jardin Poétique exhibition by William Amor, Chef Instructor Emanuele Martelli has made a spectacular sugar sculpture ...
Le Cordon Bleu London recently hosted an exciting Pisco masterclass in partnership with the Embassy of Peru in the United Kingdom.
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