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 Dusit were delighted to organize a special demonstration “Gallette des Rois” performed by Chef Willy Daurade, our Assistant to Technical Director ...
In this interview, we catch up with alumna and winner of the very first UK Scholarship Award, Abigail Watson. She has gone on to work in a two Michelin-starred ...
Second in the series of videos where our Chefs share some classic French techniques, we show you how to make French-style macaronage for macarons.
Meet Erica Bucciacchio Chopped Canada Junior winner who attended a private knife skills cooking class at our Le Cordon Bleu Ottawa campus last week with cuisine ...
James Spinkston, who graduated from Bachelor of Business (International Hotel Management, is Front Office Supervisor at the high-end Four Seasons ski resort in ...
Le Cordon Bleu Australia’s Career Service team is presenting a series of articles & video interviews from our valued industry partners on the key elements of ...
On Wednesday, 11th January, Le Cordon Bleu Adelaide treated our new Culinary and Bachelor students to a day out in the beautiful Adelaide Hills.
To welcome the year of the rooster for Lunar New Year on 28th January, the team of Le Cordon Bleu Chefs propose an original and tasty recipe.
Graduation falls on December 2016 in Sunway Spa & Hotel Resort.
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