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.
There are a range of great career opportunities for our students after graduating from Le Cordon Bleu London, with success stories that include head chefs, ...
In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the ...
One of the first things that comes to mind when we think about Indian cuisine is the beautiful variety of spices. South Asian cuisine is renowned for creating ...
Here at Le Cordon Bleu London, our Master Chefs understand the importance of cooking with seasonal produce, having adopted it as a way of life during their ...
Sometimes the world of wine can seem a bit daunting because of the overwhelming range of wines that are available, and the wine jargon that typically goes over ...
Congratulations to everyone who graduated on the 16th of December, 2016. Click through to view the pictures from the event in our gallery.
André Cointreau, Le Cordon Bleu President and the Le Cordon Bleu London team send you their warmest wishes for the festive season.
This modern take on the classic yule log is made with a soft chocolate genoise sponge, rolled with a rich cherry compote and chocolate ganache.The beautiful ...
Our Pâtisserie Master Chef Olivier Mourelon is demonstrating his top festive glazing technique so that you can add some little decorative finishing touches to ...
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