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.
We are pleased to announce another exciting new course has just opened for students and alumni of Le Cordon Bleu Dusit – Le Cordon Bleu Dusit Wines Studies ...
In March 2012 it was officially announced to the world that Le Cordon Bleu Dusit Culinary Schools’
Le Cordon Bleu Dusit students & alumni will have a chance to learn new techniques of the 3 selected cakes with the Japanese celebrity chef,
Le Cordon Bleu Dusit organized a special cooking demonstration for “Bangkok Breast Cancer Support Group” (BBCS)
The global Dilmah Real High Tea Challenge completed the Australian leg of the competition with announcements made at a ‘Chart-tea’ event in Sydney recently.
Le Cordon Bleu remembers former student Julia Child in her centenary year. The influential and charismatic chef is credited with popularising French cuisine in ...
During their recent vacation period a group of Le Cordon Bleu Patisserie students and teachers competed in the Hunter Valley Chocolate Festival and Competition, ...
Chef Andre’s experience includes working in restaurants, casinos, hotels, pâtisserie production facilities, and now teaching. He has lived and worked in Japan, ...
There are three types of meringue: French meringue, Italian meringue and Swiss meringue, and all three have different uses: petits-fours, parfaits, iced ...
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