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 are pleased to announce the release of this years’ Christmas with Le Cordon Bleu, featuring show-stopping festive recipes and professional ...
To celebrate the festive season Le Cordon Bleu London are running an exclusive offer for students registering for the basic certificate or full diploma in ...
On 21 November, the 2020 Michelin Stars award ceremony was held in Seville. Although many chefs and experts in the gastronomy sector are increasingly critical ...
Canada's Great Kitchen Party is the most respected culinary competition in Canada! This year we hosted this prestigious event at Le Cordon Bleu Ottawa's ...
Le Cordon Bleu London were joined by Paul Newnham and Chantelle Nicholson for a demonstration and discussion about the Chefs’ Manifesto, a chef-led project ...
Le Cordon Bleu London are proud to announce a new MSc Culinary Innovation Management degree in partnership with Birkbeck, University of London.
At Le Cordon Bleu Rio de Janeiro we create events tailored to your needs! Incluiding show classes, team buildings, kitchen rentals, get-togethers, special menus ...
We met with Abhishek Thorat and Michael Demagistris who both won the Thierry Marx Career Development Award sponsored by Le Cordon Bleu — an opportunity to ask ...
Elton Song has had a prosperous culinary journey since graduating from Le Cordon Bleu New Zealand with opportunities to work with various celebrity chefs from ...
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