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.
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Leonardo Cannavale. Leonardo is a Le Cordon Bleu alumnus and private ...
We are thrilled to share that CORD, our first fine dining restaurant in London, has been awarded the prestigious AA 3-Rosette Award, recognising its commitment ...
Come and join our 'OPEN HOUSE - Cuisine'! This is the perfect opportunity for you to visit our brand-new school, experience the unique Le Cordon Bleu teaching ...
Learn to make 100% plant-based macarons with Le Cordon Bleu Paris! Discover the secrets behind crisp shells and delicious fillings in this exclusive workshop. ...
Changing career paths to follow one's passion is a bold move, but that is precisely what Fatma has done
Le Cordon Bleu London were delighted to see a fantastic list of deserving restaurants added to the 2025 Michelin Guide for Great Britain and Ireland, including ...
Designed for both enthusiasts and professionals, these workshops offer you the chance to deepen your expertise and explore cutting-edge techniques in cuisine ...
Le Cordon Bleu Dusit's Open House for Cuisine Lovers Discover why Le Cordon Bleu is the world’s most acclaimed culinary arts & hospitality management ...
Nathaniel Reid reflects on his experience on the occasion of the 130th anniversary of the Le Cordon Bleu institute.
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