Meet School of Business lecturer, Al Marshall
Dr Al Marshall is a senior lecturer and postgraduate advisor at Le Cordon Bleu Australia’s School of Business. We caught up with the Zimbabwean-born marketing ...
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.
Dr Al Marshall is a senior lecturer and postgraduate advisor at Le Cordon Bleu Australia’s School of Business. We caught up with the Zimbabwean-born marketing ...
Le Cordon Bleu Hosts Organic Farm Hacienda Zorita in the Second Instalment of the «Off the Menu» Masterclass Series
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 ...
On the 17th of March 2023, our cuisine students rose in the early hours to prepare for the Superior Kitchen Competition. The class of 6 is split into 3 teams, ...
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.
ChefsforChildren at Le Cordon Bleu Madrid
Thailand is a popular tourist destination for many Canadians because of its culture, historic sites, and gastronomy.
Simon de La Loubère was dispatched to Ayutthaya to develop good diplomatic relationship and to observe and record various aspects including food.
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