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.
The international cuisine institute Le Cordon Bleu, one of the most respected in the world, has opened applications for the Campus Rio de Janeiro. Applications ...
Le Cordon Bleu London welcomed renowned Peruvian Chef Robert Ortiz for a special guest chef demonstration.
We are deeply honored to have Chef Arnaud Dunand Sauthier from Le Normandie Restaurant (Mandarin Oriental Hotel) who recently received 2 Michelin stars to give ...
It was a great pleasure to have Chef Rose Mercier from Les Sucrés by Rose, Le Cordon Bleu Dusit alumni, performing an impressive wedding cake demonstration ...
Le Cordon Bleu Dusit is honored to have been nominated for the Annual Awards of Excellence 2018
Congratulations to everyone who graduated on the 15th of December 2017. he pictures of the event hosted at The Hurlingham Club are now available in our gallery.
Le Cordon Bleu Dusit is pleased to introduce our e-Vouchers, redeemable for all our culinary workshops. A perfect gift for special occasions such as birthdays ...
Internationally acclaimed chef, award-winning author, poet, filmmaker, TV personality and Michelin Star Chef Vikas Khanna launched his biography ‘Buried Seeds’ ...
Alumna Jillian Butler (Diplôme de Pâtisserie, 2015) gave up a corporate insurance job to pursue her culinary dream. Today, she owns a successful pastry shop, is ...
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