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.
Learn more about Chef Birffard, Executive Chef Culinary Arts Director at Le Cordon Bleu Paris throug an interview.
Do you know the new Le Cordon Bleu Mexico Boutique? Visit it!!
Discover this delicious dish cooked by our Chefs especially for chinese new year.
November 16th, 2010 Mexican Cuisine was recognized as Intangible Heritage of Humanity?
Le Cordon Bleu, the world’s leading network of Culinary Arts and Hotel Management institutes, will be opening its new Paris school on June 22, 2016. Learn more ...
This tasty pasta dish uses white and brown crab meat to help create depth of flavour. Finishing the cooking of the pasta in the sauce allows the pasta to absorb ...
Every year, the famous French gastronomic guide, The Michelin Guide, awards one, two, or three stars to the best restaurants. Discover this year's starred ...
Our Le Cordon Bleu representatives will be attending education fairs in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our ...
Le Cordon Bleu London welcomed Executive Chef Eric Gavignet to our school on Thursday 28th January 2016, for an exclusive demonstration.
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