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.
Last week Le Cordon Bleu New Zealand were honoured to show officials from the China Food and Drug Administration and The Ministry for Primary Industries New ...
Turning vegetables is a classic French technique. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking ...
Alumnus Richard Barthes, Operations Manager for Cotto (SA) is very excited about rolling out the rebranding for coffee chain Cotto in South Australia.
Kristina Gladyr was crowned the 2017 Passion for Excellence Chef Scholarship winner at Le Cordon Bleu Ottawa Culinary Arts Institute on Saturday, December 2, ...
The complete guide to the Pâtisserie composed of classic and innovative recipes with Le Cordon Bleu techniques has just been launched in Brazil. L’École de la ...
Chef de Patisserie, Thomas, explains the process and techniques behind his most recent chocolate sculpture.
We are a premium brand that needs premium students for our business and that’s why we engage Le Cordon Bleu students. Le Cordon Bleu students come with prior ...
Tourism is one of Australia's growth industries. How can you help create a sustainable industry as a hospitality manager?
Students from Le Cordon Bleu Sydney’s Advanced Diploma of Hospitality Management (Pâtisserie) recently showcased their talents in a series of spectacular Xmas ...
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