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 in association with Savvy Wine Company organized a fabulous evening of Food & Wine pairing that had attendees mingling with Le Cordon Bleu ...
ChefsforChildren at Le Cordon Bleu Madrid
Le Cordon Bleu London has some fantastic short courses designed to help you brush up your culinary skills in time for Easter this year. If you’re hosting guests ...
CORD by Le Cordon Bleu has launched a delicious new menu for Spring. The Spring menu at CORD will celebrate the ingredients and flavours of this time of year.
Simon de La Loubère was dispatched to Ayutthaya to develop good diplomatic relationship and to observe and record various aspects including food.
Thailand is a popular tourist destination for many Canadians because of its culture, historic sites, and gastronomy.
Discover the new podcast "A Tasteful Story" by Le Cordon Bleu Paris which invites you to listen to the testimonies of eight of its alumni.
Le Cordon Bleu Paris provides a 15-to-18-month training programme which best prepares students for the reality of the working world. Students who have chosen ...
Since graduating with a Diplôme de Cuisine in 2006, Norihisa has gone far. He has just been named chef of La Cuisine restaurant and Le Bar Long at Le Royal ...
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