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.
Chef Tranchant joined Le Cordon Bleu Paris as Chef Instructor in pastry in 2006. We met him...
Congratulations to everyone who graduated on the 16th of December, 2016. Click through to view the pictures from the event in our gallery.
Apply early to receive the special class designed to enhance your skills other than the classic cycle courses.
André Cointreau, Le Cordon Bleu President and the Le Cordon Bleu London team send you their warmest wishes for the festive season.
This modern take on the classic yule log is made with a soft chocolate genoise sponge, rolled with a rich cherry compote and chocolate ganache.The beautiful ...
Congratulations to all of our 2016 term 4 Le Cordon Bleu Ottawa graduates! We are happy to share the pictures from our ceremony at Canadian Museum of Nature on ...
Our Pâtisserie Master Chef Olivier Mourelon is demonstrating his top festive glazing technique so that you can add some little decorative finishing touches to ...
We are happy to announce our presence at the World Hospitality and Food Service event (SIRHA). The international fair takes place in Lyon (France) between ...
For those of you that would love to indulge in homemade treats but don’t feel like you have enough time on your hands, Le Cordon Bleu London are here to help. ...
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