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.
Register for our next Open House on Tuesday 15th March 2016.
Discover this tasty and original Truffle glazed langoustines, spelt and horn of plenty mushroom ‘risotto’ recipe. It will look perfect on your New Year's Eve ...
An established Christmas dessert made to resemble a yule log which is traditionally burnt on the hearth on Christmas Eve. This modern version has a rich centre ...
Mr. Gary Cromie, Joint Venture Director and Chef Fabrice Danniel, Executive Master Chef hosted a cocktail reception for Mr. André Cointreau, President and CEO
On Friday 20 November, Le Cordon Bleu Dusit welcomed prospective students to the OPEN HOUSE which provides information about our culinary programs and our ...
Food photography is a popular pastime these days, as many people love to take photos of food and upload them to social media for all their family and friends to ...
The 12-hour Cocktail workshop was designed to teach students how to mix delicious and trendy new cocktails with style to impress their friends and family or to ...
Mr. André Cointreau, and all the staff of Le Cordon Bleu Dusit, wish all current and future students, suppliers and alumni, and other stakeholders and friends, ...
Japanese cuisine tends to be more subdued than its French cousin, opting to accentuate inherent flavours in ingredients rather than building layers of flavour ...
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