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.
Listen to the podcast where General Manager of Le Cordon Bleu Malaysia, Ms. Ming Ho, talks about the many benefits of obtaining such technical skills of ...
This year Le Cordon Bleu London are helping to celebrate the link between food and film at the 27th Alliance Française, Cork French Film festival.
To celebrate the international Women's Day, discover Le Cordon Bleu successful alumni around the world... #IWD2016
In this salad the chicken thighs are marinated, confit in duck fat. Producing a moist and tender texture full of flavour.
On February 26, 2016 the first Boulangerie graduation ceremony of Le Cordon Bleu Paris took place at Le Cercle de l’Union Interalliée.
The national final of the Jeune Chef Rôtisseur Competition, organized by the Chaîne des Rôtisseurs, will take place on Saturday March 19 2016 at Le Cordon Bleu ...
From March 6 to 8, 2016, around thirty students from Le Cordon Bleu Paris institute will work alongside Chefs during the Paris Omnivore festival.
Register for our next Open House on Wednesday 25th May 2016.
Le Cordon Bleu New Zealand, had the honor and pleasure of hosting the winning chefs of Global Gourmet 2015 “Chef par Excellence”.
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
