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.
Madrid, September 14, 2018 : Le Cordon Bleu, the leading Global Network of Culinary arts and Hospitality Management Institutes, in partnership with the ...
The average day in the life of a chef involves more than just cooking. Many chefs play an integral role in the inventory, preparation and management of high-end ...
It’s a serendipitous mix of incident-free mise en place and a little luck that makes for a perfect service. In a professional kitchen, ‘incident-free’ is a ...
Nina Aranda grew up in Argentina and currently lives in Holland. She began studying at Le Cordon Bleu Paris in March 2018 in order to make her dream, of ...
From his kitchen back home in Jodhpur, India, to Le Cordon Bleu Paris’ professional kitchens, Sahil recounts his growing passion for pastry. Now an advanced ...
Paris, September 2018 - Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, is pleased to announce its presence ...
We are having 5 Open House events starting from 30 September 2018 to 7 October 2018. Please see the details below and use the contact email address to register.
Modernist cuisine sits at the intersection of art, science and philosophy. Encompassing a range of culinary innovations, multi-sensory dining is a style ...
Dates and Information on Le Cordon Bleu Open Days in India this September and October
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