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.
If you’ve ever entertained the idea of studying at Le Cordon Bleu and would like to glimpse behind the doors of this leading culinary arts and hospitality ...
Le Cordon Bleu London were joined by Matthew Zubrod for a guest chef demonstration which displays what he believes to be the future of food.
Paris, May 2019 –Le Cordon Bleu institute, the leading global network of culinary arts and hospitality management institutes, is delighted to announce that it ...
Le Cordon Bleu London will host its first Summer Festival on Saturday 29th June. The Le Cordon Bleu Summer Festival 2019 will include interactive practical ...
Head Chef and owner of Michelin-starred Hide restaurant, Ollie Dabbous visited Le Cordon Bleu London to demonstrate two exciting dishes: kohlrabi parcels and ...
Kricket Chef and Co-Founder Will Bowlby led a cooking demonstration at Le Cordon Bleu London, to display how he marries traditional British cuisine with the ...
Seeing the old-school glamour of the Taj Mahal Palace Hotel in Mumbai as a teenager inspired Ketaki Warudi to pursue a management career in luxury hotels. ...
How about joining gastronomy and sparkling wine with the best view of the wonderful city?
It's been an honored to welcome Chef Rose Mercier, the Superior Patisserie alumni at Le Cordon Bleu Dusit and the owner of Les Sucrés by Rose and experienced ...
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