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.
Le Cordon Bleu São Paulo opens Culinary Village
Ofner and Le Cordon Bleu join forces in an unprecedented partnership
1st Expo Le Cordon Bleu shakes up the City of Rio
Le Cordon Bleu and Ânima Educação celebrate 5 years of partnership with new developments in college courses
We were proud be a part of the Korean Week celebrations hosted by the Embassy of the Republic of Korea to New Zealand in partnership with the Wellington City ...
For the last 7 years Sue Townshend has been a crucial member of Le Cordon Bleu New Zealand’s dedicated staff providing students with the best culinary ...
Vishwanath worked as a dental technician for almost 10 years, but knew there was something more out there for him in the world of gastronomy. With a family ...
Le Cordon Bleu Australia alumnus Ganesh Iyer has been announced as one of three national recipients of the prestigious Arthur E Denison Trophy, presented at the ...
Discover Why We're North America's Best! Experience our indulgent 3-course dinner expertly curated by Le Cordon Bleu Ottawa Master Chefs and excellently ...
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