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.
On February 27th, the Institute inaugurated its annual program of masterclasses with Begoña Lluch, Grand Diplôme® and first in her class at Le Cordon Bleu ...
Chef Joseph (Joey) Baffoe from Chicago is the youngest American to win the “Jeunes Chefs Rotisseurs Competition” in 2023.
Le Cordon Bleu Sydney alumna Michelle Goh has made history by being the youngest female Malaysian chef to earn a prestigious MICHELIN star for her fine dining ...
A hotel general manager is often thought of as a male-dominated role; a job that entails late nights, early mornings, long meetings and no time for family ...
Le Cordon Bleu Madrid opened its doors on February 21st to welcome the MD Anderson Cancer Centre Spain Foundation, a non-profit organization whose main ...
Sunway Le Cordon Bleu Open House- march 2024
We are thrilled to announce the launch of our official account on xiao hong shu
Our diploma in plant-based cuisine students recently visited Atuk Fitrah Farm in Janda Baik for an enriching experience!
Trained at Le Cordon Bleu Paris, Jim is an American diplomat, former US ambassador to Bulgaria and now a baker. He has opened his own bakery, La Baguette, ...
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