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 Madrid at the 1st Edition of the Montagud Awards
Le Cordon Bleu Madrid Alumna, Noelia Tomoshige, Wins the Breakout Pastry Chef Titleat Madrid Fusión 2023
Exploring a world of possibilities with a culinary and hospitality education
New year, new you? It may sound cliché, but the start of a new year is the perfect opportunity to reassess your career path and take control of your future. If ...
For concierge attendant Matthew Du, no two days are the same. From sourcing $15,000 bottles of wine for a guest, to rushing a groom’s lapel pin down the altar ...
Term 1 Orientation Day was held on Friday, January 6 for new students who are enrolled in Basic Cuisine, Basic Pâtisserie and Diplôme de Boulangerie.
Le Cordon Bleu New Zealand’s graduation ceremony celebrated learner success at Te Marae, Te Papa, Wellington.
Le Cordon Bleu New Zealand has three short courses on offer in February and March.
On January, 14th 2023, We were honored to have the Prime Minister of Thailand, General Prayut Chan-o-cha and Mr.Don Pramudwinai Deputy Prime Minister and ...
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