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.
Congratulations to all the students who graduated on 16th September 2022. The pictures from the event held at The Hurlingham Club are available to view here.
27 September 2022 - Le Cordon Bleu Dusit welcomed Thai Medical Groups to organize the CSR project which aims to support Thai's education activities in the food ...
World Heart Day is celebrated across the globe on Thursday, September 29. To help promote a healthy heart, Le Cordon Bleu Melbourne cuisine teacher and chef ...
Gooey, melted chocolate. Who doesn’t love it? Le Cordon Bleu Australia lecturer and chef Antonia Abiuso, who teaches pâtisserie students at our Melbourne ...
To emphasize once again that Thai cooking techniques can be applied to all kinds of ingredients from all over the world. Today, we're giving away a recipe ...
A degree backed by Le Cordon Bleu Australia can take you anywhere in the world. This World Tourism Day (September 27), we celebrate three Le Cordon Bleu Sydney ...
Graduated from the Diplôme de Boulangerie, Laurel Kratochvila is an American baker specialising in Jewish breads and pastries. She is now the owner of Fine ...
The Le Monde Festival, organised by the newspaper of the same name, took place from 16 to 18 September 2022 with a wide-ranging programme of activities in a ...
Canadian, Erin Ghattas has had a career in finance for over 15 years. Passionate about gastronomy from an early age, she trained at Le Cordon Bleu Ottawa, ...
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