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.
Paris, January 2019 - Le Cordon Bleu, the leading global network of Culinary Arts and Hospitality Management Institutes, will be represented by one of its Chef ...
Hospitality managers may not have a lot of face-to-face time with customers, but their role in ensuring world-class customer service is critical.
Graduating from both Le Cordon Bleu Paris and Tokyo, Mandy Huang is the founder and chairwoman of Choice, an internationally-recognized gourmet granola brand ...
We are delighted to share that Paris and Tokyo alumna, Mandy Huang, was awarded the Stevie Award for Women in Business in 3 categories last November.
Photo Gallery - Short Courses
We caught up with our 2018 winner of the Julia Child Scholarship, Lois Farmer, to see how she is progressing through the first part of her scholarship; studying ...
January 2019 - Noura had no prior pastry experience before coming to Le Cordon Bleu Paris. She first took the Boulangerie Diploma, and then decided to continue ...
Junior Sous Chef workshops hosted by Le Cordon Bleu Australia were a hit with young chefs at the Adelaide French Festival, a popular cultural event celebrating ...
Tom Milligan (Technical Director, Le Cordon Bleu Australia) will lead the Australian teams competing in two international competition finals - Coupe du Monde de ...
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