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.
Nowadays we offer a wide range of culinary arts, wine, and management. Regardless of your background, by graduating with Le Cordon Bleu Dusit
A beautiful and tropical dessert to add a twist to the standard Pancake Day treats.
Le Cordon Bleu London is pleased to introduce a range of new professional and recreational short courses to their wine and beverage portfolio. Joining the ...
This online cooking tutorial series “Cooking is for everyone” aims to raise an educational support awareness for those people with hearing disability as part of ...
This Vanilla, Hazelnut, White Chocolate and Maple Entremet recipe is one of the most delicious examples of the Canadian culinary soul, thank you chef Yann Le ...
Preparing a home-cooked meal is a great way to show someone you care. You can tell when a dish has been prepared with love, and time and effort has gone into ...
Le Cordon Bleu Chefs wish you all a very happy Valentine’s day and for the occasion propose an original entremets recipe. Try it with your lover, between ...
Le Cordon Bleu Paris Institute launches its scholarships for people wishing to integrate one of the three new programmes. To attempt to gain one of these ...
Le Cordon Bleu London students recently had the opportunity to enjoy a special live-streamed Guest Speaker event with distinguished chef, John Williams MBE.
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