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.
This month we get to know Simon Ming who studied an Advanced Diploma of Hospitality Management (Cuisine). Simon is now the proud owner and chef at ODÉ Bistro in ...
Le Cordon Bleu is thrilled to celebrate an exciting new milestone – 11,000 alumni are now part of our Hosco community. This growing network is more than just a ...
Open House – Four Hands Experience: French & Thai Cuisine
Celebrate Easter and all things chocolate with this delectable Easter egg recipe, which is found in Le Cordon Bleu Confectionery School cookbook, along with ...
Le Cordon Bleu London recently hosted an Easter-themed launch event to celebrate the English language release of Le Cordon Bleu Confectionery School, the latest ...
Our short courses across Adelaide, Sydney and Melbourne are in full swing and selling out quickly. Here’s what’s coming up at a campus near you!
Le Cordon Bleu London recently hosted a guest demonstration with José Sol, Master Ham Carver & Ambassador of Spanish Gastronomy.
Tickets are now on sale for Le Cordon Bleu Summer Festival 2025. This year’s Festival will include interactive practical workshops and tastings with Le Cordon ...
To mark its 130th anniversary, Le Cordon Bleu Paris is delighted to announce the launch of the 2025 Scholarship, an unprecedented opportunity for culinary ...
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