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 simplicity of this light and fresh salad shows off the natural delicious flavours of the cucumber and peach which are elevated by a tangy and well balanced ...
Le Cordon Bleu completely won over one young fan at a recent open night. Eleven year-old Rivers Alexander has wanted to be a chef since the age of six and the ...
We recently sat down with Elina Ermsone from Riga, Latvia to discuss how she went from a Master’s Degree in Management and MSc in Financial Markets to studying ...
Our Le Cordon Bleu representatives will be hosting open days in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our team. You ...
Le Cordon Bleu London will be taking part in Westfield’s Summer Kitchen event at their White City site from the 15th until17th August 2016. Our Master Chefs ...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, presents the accelerated version of its Cuisine, Pastry and ...
On Wednesday August 17, 2016, from 4pm to 6pm, Le Cordon Bleu Paris will welcome 2 Mexican Guest Chefs: Fernando Hernández and Eli López.
Chef Boudot joined Le Cordon Bleu Paris team of Chef Instructors in 2013. We wanted to find out a bit more about him.
Yesterday the boulangerie chef Thomas Subrin was guest chef at Le Cordon Bleu Paris institute to make discover to the students his creations
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
