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.
Le Cordon Bleu celebrated 215 graduating students in Sydney, Adelaide and Melbourne at individual ceremonies during February & March. Twenty-one talented ...
Master of International Hospitality students connect and celebrate student achievement at Le Cordon Bleu events.
The graduation ceremony for our first term of 2018 was held on 23 March 2018 at Dusit Thani Hotel.
Le Cordon Bleu Dusit were honored to have a special guest chef "Chef Christophe Renou M.O.F" shared his expertise in preparing and baking recipes for our ...
Le Cordon Bleu Dusit organized a special demonstration “Chocolate Volute” performed by Chef Frederic Legras, our Pastry Chef Instructor in welcoming of “Dr. ...
The chololatière Luciana Lobo, who studied at Le Cordon Bleu in Australia, talks about the profession and gives tips to anyone who wants to be specialize in ...
The passion for chocolate is so great, that there are professionals dedicated to studying and working only in the production of the delicacies derived from ...
Alumna Julian Mou is the proud owner of Kopi Stop, a thriving coffee shop bringing Asian-style breakfasts to Darwin, which was voted ‘best coffee in Darwin’ in ...
Budding food writers went behind the scenes to report on events at the recent Melbourne Food & Wine Festival (MFWF).
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