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 2023 HEG came to an end on 30 June. During two weeks, participants from all over the world took part in this programme created by the Le Cordon Bleu Paris ...
Le Cordon Bleu Melbourne pâtisserie chef lecturer Antonia Abiuso reveals her éclair au chocolat recipe with a golden toffee twist!
On the 22nd of June 2023 we celebrated our students dedication and academic success.
Hee-Won Han created Seoulchips in 2020, a food company that developed snacks made of “Nurungji”, a traditional Korean product. She tells us more about her ...
Cheryl Gunawan graduated Le Cordon Bleu New Zealand in 2018 and since then has gone on to win MasterChef Indonesia Season 9 and start her own business.
Join us at our next Ask a Recruiter virtual appointments event July 5, 2023.
Le Cordon Bleu London are pleased to be hosting a culinary demonstration with Ashok Kumar, Executive Chef for Kanishka by Atul Kochhar.
We are delighted to share the news that Central restaurant, co-owned by Le Cordon Bleu alumni Virgilio Martínez and Pía León, has been named The World's Best ...
On Monday 12th of June, the Institute presented its first documentary, which reflects on the stigma of error as a necessary tool for growth, from the ...
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