The people here are incredible! Obviously there is the learning experience, but also the ability to meet people from around the world and hear about what food means to them.
I realized I always wanted to be in the kitchen with my mom, but not necessarily watch her cook, but rather have her move aside and let me do the cooking. That's really when I realized that this is what I want to do, this is what I want my life to be about.
Le Cordon Bleu Japan attracts students from everywhere. It allowed me to interact with people from different nationalities and expanded how I think about cuisine. I was born in the United States, but my mother is French–American and my father is Japanese. Having a tri-cultural background, I believe I really impart that into my cooking. After meeting so many different people at school, my view on cuisine is now so much broader.
During school we learned so many amazing recipes and techniques, we couldn’t wait to practice them when we got back to our apartments. A few times we actually cooked dishes we had learned in class, packed them up like a picnic and had a pop-up dinner with our Parisian friends in various places around Paris. It was so delicious and so much fun—it was a great way to use what we learned in school.
Studying at Le Cordon Bleu was a wonderful experience! I had the opportunity to improve my skills and learn new techniques with the world's most renowned chefs. Le Cordon Bleu's Pastry diploma is an excellence certification and guarantees open doors throughout the world.
I realised I wanted to be part of the food industry when I discovered the beauty of making homemade marshmallows. It was mesmerising to see that my own two hands were able to create such a technical candy. Personally I see art in every form. Art has played an important role in my life and food is a way that I can express myself instead in paper form. I see my life heading towards the food industry because I am passionate about food and I want my life to revolve around it so that I can proudly say that I love my job and all it offers.
Emily earned a degree in Chemistry from Transylvania University in Pennsylvania before earning her Grand Diplome from Le Cordon Bleu in New Zealand. After several years as a pastry chef for many award-winning restaurant she has married her chemistry background with her culinary training. "The design of the program taught me not only how to cook food, but how to develop and analyze flavors and textures within the food. It is so much more than just learning to follow a recipe or watching Chef explain a technique- it is a deeper understanding of why we use that technique and how changes in the method can influence the sensory qualities of the final product (for better or for worse)."
Former chef to the Canadian ambassador to the US Executive chef, Carmel Caterers
Restaurant ‘Zuberoa’, Spain
After graduation he started to work at a Japanese restaurant from the age of 18 and interested in Asian cuisine. But he developed interests in French culinary when he was given the book ‘LCB Cooking Techniques’ by a chef. Then he entered LCB-Sookmyung Academy. He studied about famous restaurants and successfully got a position abroad. He worked at ‘Jumeirah Beach Hotel’ in Dubai and 'The Boathouse on Black Wattle Bay' in Sydney and ‘Zuberoa’ in Spain.
Le Cordon Bleu Wellington has given me the best 9 months of my life. My experience under the watchful eyes of the highly regarded Chefs here has not only been rewarding, challenging but most of all has confirmed my passion for all things culinary. I have been taught a number of invaluable skills that will stay with me forever.
Le Cordon Bleu is a worldwide name. My course gave me the opportunity to learn what it means to really manage hospitality establishments.
Studying at Le Cordon Bleu gives you a broad view of hospitality in general. You're not just focused specifically on hotel (management), but you learn about how to run a restaurant, all the way through to functions and events.
A native of Singapore, Nicholas Tang was so inspired by his Grandmother’s cooking that after serving in the military and attending university, he fulfilled his dream of becoming a chef by attending Le Cordon Bleu where he earned the Grand Diplome. He worked as a pastry cook for Marcus Wareing in London before returning to Singapore where he got his start at db bistro moderne. He later transferred to New York where he was appointed Executive Chef of DBGB, a post he now holds in DC. "I like letting ingredients tell the story of the dish. Like who the farmer was, and why he is growing this produce. By showing the ingredients the respect they deserve they will make the dish stand out."
A Hong Kong Native, Ambrose Chiang earned his Bachelor in Business Administration in Intl Restaurant Management from Le Cordon Bleu Sydney. He went on to earn a Level 4 Diploma from the WSET. He was Head Sommelier at Momofuku in Sydney before moving to New York as Beverage Director at Ko.
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