
City Harvest Annual Impact Report
Le Cordon Bleu London are delighted to share the annual impact report from surplus food donated to City Harvest throughout 2021.
Programmes & Courses for: International
Looking to develop a career in the Culinary Arts and Hospitality Industry.
You are looking for courses to sharpen your skills or to build your confidence.
These courses bring the Le Cordon Bleu classroom to you.
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 London are delighted to share the annual impact report from surplus food donated to City Harvest throughout 2021.
Interview with one of our successful Diplôme de Pâtisserie alumni, Chef Pawinwat Choksetapawin, the owner of Bor-Baimai by Chef Beam and the first Top Chef ...
To celebrate Valentine’s Day, our Pastry Chefs have created a recipe to be enjoyed as a couple or a group. The combination of fruity flavours, with lemon and ...
We are pleased to announce the recipient of our Monthly Student Award for January, Grand Diplôme® student Ava Olson.
Le Cordon Bleu Online Learning are pleased to announce the former students of our Food Photography course, Irina Sitnikoff and Bozena Garbinska, alongside our ...
Bozena Garbinska is a former Food Photography student of Le Cordon Bleu Online Learning. Recently winning an international award for her food photography, read ...
Susan Soulard is a chef, food business leader and Co-Founder of The Whole Kitchen in Singapore. With over 20 years’ experience in the food and beverage ...
Since September, Wine and Management diploma students have been experiencing a year filled with events and learning: conferences, tastings, encounters with ...
Le Cordon Bleu London is pleased to announce a Guest Chef event with Tony Fleming on Tuesday 22nd February at the institute in Bloomsbury. Tony is the Executive ...
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