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.
In 2019, Chef Kerth Gumbs performed a guest demonstration at the Le Cordon Bleu London Summer Festival. Demonstrating some of the incredible dishes that Ormer ...
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Le Cordon Bleu Paris Institute launches a Diploma in Gastronomy, Nutrition and Food Trends
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Cocoon-like restaurant spaces, mood-altering lights, fragrances paired with food – the haute end of fine dining is simmering with multi-sensory intrigue. Le ...
Windy Wulundari, a Le Cordon Bleu trained chef and pageant queen, has an important message to share that diversity in all things (including food) is beautiful.
Feel free to join if you are interested to become a chef
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