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 Ottawa nominated for Best Culinary Training Institution 2023
The Ministry of Culture and Tourism of the Türkiye Embassy brought us its cuisine from chef Umut Karakuş, founder and chef partner of Muutto Istambul, and the ...
Le Cordon Bleu Gala Dinner Held Successfully in Grand Halls, Shanghai
Elaine McCarthy, Programme Development Manager for Le Cordon Bleu London, is the latest guest to feature on Beyond Food & Wine: A Le Cordon Bleu Podcast.
Shuchi Bhardwaj, head chef of Wellington’s Neo Café & Eatery and Le Cordon Bleu New Zealand Alumna, has won VISA Wellington On A Plate’s (VWOAP) Best Dine ...
In this month’s alumni feature, we shine a spotlight on four Master of International Hospitality Management graduates who are pounding the pavement in five-star ...
Students from our Bachelor of Culinary Arts and Business Programme, as a part of their Volume and External Catering Course, prepared a delicious 4 course lunch ...
The COVID dust has settled and hotels are finally booming again. Last month, news broke that hotels across South Australia are at capacity – and it’s only going ...
On Friday, May 12, hospital staff around the world celebrated International Nurses Day. This year, Le Cordon Bleu Australia gave back to the community by ...
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