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 will be at the Frankfurt Book Fair, from 11th to 15th October 2017. The Le Cordon Bleu booth is located in the Gourmet Gallery (Hall 3.1) Stand ...
We were excited to have Chef Masaki Okazaki, head pastry chef of the Conrad Tokyo, show off his specialty, sugar art, in a Master Class on September 9th at our ...
New book! The history of the truffle, with stunning photographs and new recipes by leading Chefs
On 11 August 2017, we accompanied our beekeeper, Charlotte Dumas, and Chef Groult, Assistant Culinary Arts Director and Head of the Cuisine Department, during ...
From 22nd to 24th September 2017, BBC Good Food held the first ever major 3-day food and drink feast in the famous moat at the Tower of London. Le Cordon Bleu ...
Antonio Buono is the overall winner of the French final of the S.PELLEGRINO® YOUNG CHEF 2018 competition and will represent France, alongside Frédéric Anton, at ...
Le Cordon Bleu hosted a Perth Alumni and New Students' Cocktail Event at The Waiting Room, Crown Towers Perth, Western Australia. Attended by 50 guests, ...
At Le Cordon Bleu London, our expert teaching chefs understand the importance of cooking with seasonal produce, having adopted it as a way of life during their ...
In August and September, 391 students attended individual graduation ceremonies in Adelaide, Melbourne and Sydney to receive their parchments from Le Cordon ...
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