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.
Meet Daeun Kang - a proud graduate of Le Cordon Bleu Australia - who is now the head chef at Sydney's Japanese-French fine dining restaurant, Oborozuki.
As a new year sets in, Le Cordon Bleu Australia is excited to welcome new and continuing cohorts to its campuses in Melbourne, Sydney, Adelaide and Brisbane. In ...
Celebrate the season of prosperity with our Golden Pineapple Vanilla Cake! A perfect blend of rich vanilla and sweet pineapple, this cake symbolizes abundance ...
A romantic feast at Hôtel de la Marine with the Valentine's Day menu.
In celebration of International Women’s Day on 8th March, Le Cordon Bleu London and Cord restaurant have come together to provide a series of exciting events ...
On 22nd January Le Cordon Bleu London will host a guest chef demonstration, featuring Javier Duarte, Executive Chef at Alexander & Bjorck, a premier luxury ...
As part of our anniversary celebrations taking place in London, we have designed a series of short courses which celebrate both classic French techniques and ...
Le Cordon Bleu Dusit is please to invite you to The Art of Bakery Open House event.
In 2025, Le Cordon Bleu will propose many surprises, with new professional programmes but also continuing education, gourmet short courses and masterclasses, ...
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