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 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
We are holding our Pain (Bread) Buffet presented by our Advanced Bakery students. It is a good opportunity for those considering the bakery program to speak ...
Wellington is indeed the food capital of New Zealand and has so much to offer in a concentrated space. New trends and fads are always popping up and sometimes, ...
The second Le Cordon Bleu Dusit graduation ceremony for 2016 was held on 8 July 2016 at Dusit Thani Hotel.
We have been privileged to welcome many wonderful guest chefs over the years to Le Cordon Bleu Dusit Culinary School.
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