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 Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.
Discover the new school, the academic team and the Diplomas
To celebrate British Tomato week, Le Cordon Bleu London and Great British Chefs held a demonstration and workshop with the help of the Tomato Growers’ ...
Chef Éric Briffard, One of the Best Craftsmen in France (MOF), Le Cordon Bleu Paris Executive Chef, Culinary Arts Director explain you how to analyse a dish.
This recipe uses tomato juice within the bread as well as tomatoes on top of the bread to create distinctively golden dough. The addition of garlic, red onion, ...
Discover the Management Diplomas at Le Cordon Bleu Paris: wine, hospitality, restaurant and Bachelors.
Every year, Wine and Management students go on educational trips to deepen their knowledge of the world of wine.
1st. Place! Student of Gastronomy, Flora García Corella, won the 2016 Ultimate Culinary Clash competition held at the Presidente InterContinental Mexico City ...
Chef Olivier Boudot will be present and will represent Le Cordon Bleu on the jury judging the “French tradition” baguette regional competition for Paris and the ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
