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.
In today’s globalized world, the influence and dynamic nature of French gastronomy are clear to see. But in this context of intensified exchange, opening up to ...
Le Cordon Bleu established a presence in Australia in 1992 when it signed a tripartite agreement with the International College of Hotel Management and TAFE SA ...
Few Culinary Arts establishments have a history as fabulous as that of Le Cordon Bleu. The school, which is now famous the world over, first took shape in ...
With a grin, Chef Guillaume pulled out a stem of wasabi measuring a hefty 20 cm in length and 5 cm in diameter. “I’ve used wasabi in cooking many times before, ...
On Saturday the 8th August, Le Cordon Bleu Adelaide Culinary Arts students had the opportunity to participate in the preparation and servicing of Asia in SA, a ...
Le Cordon Bleu Dusit invites all prospective students to find out more about our programmes
You’ve managed to impress your dream employer with your professional resume and your interview was flawless; you knew the company inside-out, answered all their ...
Welcome to our first intake Culinary Arts students at our new Melbourne Institute of the Culinary Arts. Our inaugural class of Culinary Arts students was ...
Get ready for the 5th issue of WorldChefs Global Chef's Challenge on from the 30th July in Auckland New Zealand. Two of our Australian Chefs, Chef Sébastien ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
