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, the leading global network of culinary arts and hospitality management institutes, welcomes its first intake of students to its new campus, on ...
Le Cordon Bleu Australia and Southern Cross University hosted this week the Le Cordon Bleu Master of Gastronomic Tourism residential program, attracting some 15 ...
National Career Services Manager, Ben Mayne, was honoured to be invited to sign a Memorandum of Understanding (MOU) between Le Cordon Bleu Australia and ...
"Michelin Guide Shanghai" will be officially released in the second half of this year therefore become the 28th Worldwide Michelin Guide in 2016. This ...
Jacqui Newling, Le Cordon Bleu Master of Arts in Gastronomy graduate volunteered at the Sydney Living Museums before she took up a permanent position as a ...
Wednesday 8th June guests were invited to spend an evening with our chefs, lecturers and culinary and hospitality management students, who showcased their ...
Our Le Cordon Bleu representatives will be attending the IDP Australian Education Expo in Thailand. To learn more about Le Cordon Bleu and the programs on ...