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.
Experience our 3-course dinner expertly curated by Le Cordon Bleu Ottawa Master Chefs and presented by our highly talented superior level cuisine students.
Le Cordon Bleu London in partnership with Planet Organic will be hosting a culinary demonstration to showcase two new plant-based diplomas dedicated to cuisine ...
Le Cordon Bleu London are delighted to be joined by The Olive Oil Guy, Mazen Assaf, for a special demonstration and olive oil tasting.
Le Cordon Bleu Paris is delighted to announce that from 21 to 24 January 2024 it will be heading to the Porte de Versailles Exhibition Centre in Paris to take ...
Following the success of the Diploma in Plant-Based Culinary Arts which launched in 2019, Le Cordon Bleu London will relaunch their plant-based offering as two ...
In this new year, we have some exciting gourmet workshops planned for you. Back by popular demand are our Beef Wellington, macarons & Croissant making plus ...
Chef Frédéric Oger, Pastry Chef Instructor of Sunway Le Cordon Bleu
Sunway Le Cordon Bleu Graduation Ceremony 15 Dec 2023
From zero experience to head chef.
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