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.
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Paris, 25th September 2018 – Le Cordon Bleu Paris, the leading global network of Culinary Arts and Hospitality Management Institutes, is proud to announce that ...
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Why study Cuisine, Pastry, Wine and Management in Paris ? We made up a list of 10 reasons why Paris is the go-to destination for Culinary Arts and Hospitality ...
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