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 will be participating in HORECA Kuwait this year. Academic Director, Chef Loic Malfait, will be representing Le Cordon Bleu in several of ...
Become an international Hospitality and Culinary leader. The number of international visitors has achieved remarkable levels of growth in recent years. New ...
Diplôme Avancé Culinaire and Bachelor of Culinary Arts and Business student’s successfully prepared and served an exquisite 9 course degustation for Chaîne des ...
Le Cordon Bleu New Zealand recently held a Strawberry themed High Tea Fundraiser as part of the Mary Potter Hospice Strawberry Festival. The festival is held ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management Institutes, will take part in the Europain exhibition from 11 to 14 ...
Our fragrantly spiced Cauliflower Steak is comforting, delicious, and totally plant-based. Accompanied by a velvety cauliflower puree and tangy cauliflower ...
Celebrate Epiphany with this traditional French Three Kings’ Cake which is served to mark the day each year. The season begins the day after the last night of ...
Bursary offers up to RM20,000 for SPM leavers 2019
Graduation Ceremony (20 Dec 2019)
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