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.
'Tis the season to spread the Christmas cheer with Le Cordon Bleu Australia's annual 2023 Christmas E-Magazine. Filled with alumni success stories, industry ...
“Roulade” is a French word that literally means "rolled". This preparation is traditionally reserved for boneless meat. When properly cooked, the chicken is ...
In Scandinavia, Mead, or honey wine as it is also known, is often drunk warm with ginger biscuits during the winter months. We’ve paired these flavours with ...
Versatile, crisp, golden puff pastry filled with well-seasoned sausage mince. Sausage rolls are a great crowd pleaser so will be perfect as a buffet table ...
The salt marshes in Guérande, Brittany, have been a source of industry since Roman times. A new generation of salt farmers still use the traditional methods to ...
Le Cordon Bleu are delighted bring you the first recipe in our Advent Calendar series. This recipe for grilled beef striploin with chimichurri sauce and potato ...
Le Cordon Bleu London are delighted to bring you the 2023 edition of Christmas with Le Cordon Bleu. It's pages lovingly include collaborations from industry ...
Le Cordon Bleu Sydney alumnus Johnson Wong has been honoured with the 2024 Michelin Guide’s Young Chef Award.
For the second time in 3 years, a Le Cordon Bleu New Zealand Alumna has won MasterChef Indonesia.
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