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.
Last month, Le Cordon Bleu Melbourne student Simoni Rakesh Kadakia and Le Cordon Bleu Melbourne lecturer, Chef Andrew Ballard, took top honours at the ...
International Day of Happiness was celebrated across the globe on March 20. In the spirit of all things warm and fuzzy, we’ve found the perfect recipe you can ...
In this interview we caught up with former Le Cordon Bleu London student, Luchio Petkov, who graduated with our Diplôme de Boulangerie.
We are pleased to announce the recipient of our Monthly Student Award for February, Ivan Kisakye Kitakule. Originally from the Uganda, Ivan is currently ...
Yasu Kakegawa, lecturer, tea sommelier and consultant, gave a talk to our Diploma in Culinary Management students. Author of “Le Thé c’est pas sorcier” (Tea: ...
In honour of International Women’s Day this year, Le Cordon Bleu London are celebrating the wealth of talented women in hospitality. The hospitality industry is ...
With the intention of showing the union between the schools of SP and RJ, we launched the Gazeta Le Cordon Bleu Brasil
Le Cordon Bleu Paris will take part in the Sirha Europain exhibition at the Porte de Versailles (Paris’s 15th district) from 26 to 29 March 2022. Recognised as ...
Only 21 years old and Estelle Dai has already opened her own tea house in the heart of the French capital: @unrêve. A dream that came true after completing ...
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