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 London hosted its annual Summer Festival on 1st July. The event was attended by over 400 food and wine lovers, taking part in workshops, viewing ...
The summer holidays are fast approaching, and CORD is bringing to you a culinary class and lunch bundle for you to enjoy with your child, making this summer a ...
In this month’s episode we chat with alumna Vidushi Binani, founder of Cafe Volonté. Vidushi takes healthy eating to a new level with a nutrition-first menu ...
Cultivate Your Culinary Skills with our New Plant-Based Culinary Arts Diploma Programs! Immerse yourself in the art of plant-based cuisine and pastry, as our ...
Satya has recently graduated as valedictorian on his completion of the Bachelor of Culinary Arts and Business degree.
On Tuesday 27th June, Le Cordon Bleu London welcomed graduates to a ceremony held at in the fantastic surroundings of The Dorchester Hotel Ballroom.
The 2023 HEG came to an end on 30 June. During two weeks, participants from all over the world took part in this programme created by the Le Cordon Bleu Paris ...
Le Cordon Bleu Melbourne pâtisserie chef lecturer Antonia Abiuso reveals her éclair au chocolat recipe with a golden toffee twist!
Hee-Won Han created Seoulchips in 2020, a food company that developed snacks made of “Nurungji”, a traditional Korean product. She tells us more about her ...
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