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.
For Annabelle Baker, studying at Le Cordon Bleu Paris was a dream come true. The Adelaide-born chef, whose family has French heritage, says it was only fitting ...
Le Cordon Bleu Ottawa will be raising the prices of all diploma programmes on May 1st, 2023. Apply now to beat the price increase!
Nutrition is one of the current food trends. How can one combine health and pleasure? Discover Le Cordon Bleu training on this very topic!
Le Cordon Bleu London are pleased to announce the launch of their new MSc Hospitality Innovation Management degree delivered in partnership with Birkbeck, ...
Discover this year’s new programme in more detail and those involved
Birkbeck University of London have announced that chef and restaurateur, Chris Galvin, has been appointed the honorary position of Visiting Professor of ...
Meet with Maksim Bakhvalov, alumni who have completed Diplôme de Pâtisserie and are continuing Diplôme de Cuisine with the passion of being a Chef Instructor.
A new term means new students, Orientation Day is always full of excitement, as the next generation of culinary professionals take their first steps. Term 2 ...
Michel Roux Jr., Chef Patron of Le Gavroche and co-chair of the Roux Scholarship, is the latest guest to feature on Beyond the Plate: Industry Talks by Le ...
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