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.
After 50 years of occupation, Chef Jean Yves Poirey has worked in several restaurants in many countries, studied and learned to cook practicing and is now ...
Le Cordon Bleu Sydney alumnus Matthew Puguh Suhadi shares his experience as an internship cook at Noma in Copenhagen, which was recognised as the World's Best ...
On the 13th of July Le Cordon Bleu and Electrolux announced a long-term partnership focused on shaping the world’s cooking habits for the better through ...
13th July 2018 – Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, and Electrolux, a leading global appliance ...
Le Cordon Bleu Dusit was pleased to have been a part of Bonjour France 2018, the biggest French Fair in Thailand, at the Central World. This event was organized ...
Le Cordon Bleu and Electrolux shape the future of cooking habits in long-term partership
Le Cordon Bleu São Paulo first Certificate Ceremony took place on Friday, 6th July 2015. The special ceremony was held at the institute where 35 students ...
Behind every leading hotel is a great hotel manager. What do you need to succeed in this role?
Le Cordon Bleu Dusit is pleased to announce that it has reached another milestone with its 11th year anniversary on the 7th of July 2018. With respect to the ...
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