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.
A stint on MasterChef India at the age of 16 was enough to fuel the fire for cuisine enthusiast Jaskaran Singh. So, after graduating from school and working in ...
Hotelier Franck Arnold, Managing Director at The Savoy Hotel will support students on the MSc Hospitality Innovation Management course delivered jointly by ...
Christmas is fast approaching and with it comes a whole host of festive culinary delights from Le Cordon Bleu, whether it be in the form of an Advent calendar, ...
Le Cordon Bleu New Zealand's industry ties enable our students to graduate with real world experience and connections.
The prestigious German Cookbook Prize “Der Deutsche Kochbuchpreis wird”, hosted by the culinary literature hub Kaisergranat, is set to recognize the finest ...
Researched and curated by the institute's chefs in Brazil, the publication encompasses the diversity of the national table, from tradition to fusion, ...
In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Franck Arnold, managing director and regional vice-president of London's Savoy ...
Le Cordon Bleu Paris and the Hôtel de la Marine have joined forces to create a unique experience based on a series of culinary workshops and dinners open to the ...
Meet Jae Wook Ko, a 2010 Diplôme de Pâtisserie graduate who has opened his own pastry boutique, Millegâteaux, in Korea.
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