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 16th September, the 16 Finalists of the Julia Child Scholarship will compete for a prize worth over £40.000, which includes a place on the Diplôme de ...
Le Cordon Bleu Dusit was honored to welcome Chef Marcia Öchsner, a Le Cordon Bleu Paris alumni, to share her culinary passion for our students, alumni and ...
The recipe book “Cooking In The South Of France” by chef Marcia an alumnus from Le Cordon Bleu Paris was launched at Sunway Le Cordon Bleu
24-27 September 2019
Blue Ribbon Artistry Photo Exhibition a collaboration between International Celebrity Photographer Kid Chan found a home at the Lumi Tropicana showroom in ...
Paris, 12 September 2019 – Le Cordon Bleu Paris celebrates its friendship with the United States during the 36th European Heritage Days. To mark this special ...
September 2019 - What skills do you have to develop when you are looking to open your culinary arts business? We caught up with Guillaume Siegler, Chef ...
Le Cordon Bleu New Zealand recently hosted the annual Kaibosh fundraising event Floresta. It was a great afternoon shared by all, the Bachelor of Culinary Arts ...
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