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.
Two new oenology workshops which are open to the general public: Evening Wine Tastings and an Intensive Wine Course.
24th August 2017, marked the end of another impressive three-year journey with Le Cordon Bleu, seeing the latest cohort of graduates successfully complete their ...
The New Zealand Prime Minister, Bill English learnt a few culinary skills from Le Cordon Bleu Master Chefs.
On the 6th August 2017, Le Cordon Bleu New Zealand hosted the annual Concours National des Jeunes Chefs Rôtisseurs competition organized by La Chaîne des ...
The final episode of the fourth edition of MasterChef Brasil took place on August 22, 2017. Michele Crispim was crowned the first-place winner of this popular ...
Le Cordon Bleu Japan was present at Ritsumeikan University’s Open Campus in BKC campus to promote our newest higher education programme to launch in April 2018.
On 15th August 2017, Le Cordon Bleu London welcomed renowned Mexican Chef Pati Jinich for a special guest demonstration.
Soyoun Park fell in love with French pastry 12 years ago during a trip to France. Since then, she decided to dedicate herself to teaching and began her career ...
Following the finals that took place in London in April 2017, the Academy of Chocolate was proud to announce the winners of the competition in the five ...
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