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.
On May 16th, the Institute hosted the first FueraDeCarta+ masterclass as part of its annual programme of complementary training activities at Le Cordon Bleu ...
This month we sat down with Le Cordon Bleu Sydney Grand Diplome student Ronaldo Branyaga Budiman and discussed his Work Integrated Learning placement at Sonoma ...
In the bustling streets of a small town in Israel, a 13-year-old boy found his passion amidst the sizzle of street food stalls. Fast-forward to 2024, and Tal ...
Le Cordon Bleu London are delighted to be joined by chef Andrej Urosevic, Angler, Certified Fish Sommelier and Advanced Master Fishmonger for a special culinary ...
Cord by Le Cordon Bleu has joined forces with Bustronome to bring you a unique dining experience.
The baguette, one of the symbols of French gastronomy, last year secured its place on Unesco’s Intangible Cultural Heritage list.
Having worked in pastry for 23 years, Georges decided to share his passion by opening a pastry shop in the Cyprian city of Paphos, drawing on his international ...
Attention school leavers and career changers! Join us at the Sureworks Education Fair to discover exciting opportunities and explore new career paths. Come ...
Prepare yourself for an enriching experience at our Le Cordon Bleu Open House on June 8 & 9, 2024 (Saturday & Sunday)! This event offers a unique opportunity to ...
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