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.
If you, like many others, post photos to Instagram and Facebook every time you visit a restaurant or café, you might wonder how your social media could become a ...
Le Cordon Bleu students won an array of awards in the 2017 Australian Culinary Challenge and Alumna Mary George was selected to represent Australia in the ...
Gastronomers' association kicks off 40th anniversary bash with dinner presented by Le Cordon Bleu chefs
Le Cordon Bleu Sydney pâtisserie chef lecturers, talented brothers Angelo and Joseph Roche have both won awards for chocolate sculpture in two separate ...
Open Days in Sydney, Melbourne, Perth and Adelaide saw record numbers with over 1000 attendees collectively exploring future study and career options with Le ...
Over 100 Le Cordon Bleu students have undertaken industry placement (Work Integrated Learning) at luxury five-star Hilton Hotel in Sydney since 2011.
The programme is aimed at students with Culinary Arts training or who have worked in cuisine or pastry and want to become entrepreneurs. Graduates will possess ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has been working on a phenomenal project of recreating the ...
Le Cordon Bleu Adelaide’s second Career Services Fair for 2017 had an excellent turnout with 119 students and alumni and 25 industry partners attending. ...
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