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 hosted its first ever Summer Festival on Saturday 29th June 2019. Guests were able to enjoy a full day of activities that allowed them to ...
Business is booming at Le Cordon Bleu Diplôme de Pâtisserie alumnus Klemen Popit’s wholesale business De Toni Pâtisserie & Bakery, having grown from one to ...
Paris, 28 June 2019 -Le Cordon Bleu Paris, the leading global network of culinary arts and hospitality management institutes, in partnership with L’Université ...
Le Cordon Bleu London joined by Chef Alberto Palomar for a guest chef demonstration. Known as ‘the Chef of the sea’ Alberto is the Gastronomic Director, Sales ...
Congratulations to all the students who graduated on 21st June 2019. The pictures from the event held at The Hurlingham Club are available to view here.
Throughout the month of August, more than 100 boundary-pushing Visa Wellington on a plate (WOAP) events will take over some of the best restaurants, venues, and ...
Meet the Chef: Thierry Le Baut
Le Cordon Bleu Ateneo de Manila Institute (LCBA) opens its doors
Third generation of Le Cordon Bleu students receive their diplomas of Cuisine, Pâtisserie and Grand Diplôme See everything that happened at our ceremony.
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