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 Dusit extends our heartfelt congratulations to Chef Pam for her extraordinary achievements: World’s Best Female Chef 2025 Winner of the Highest ...
Open House – Four Hands Experience: French & Thai Cuisine
Le Cordon Bleu London are delighted to announce the Le Cordon Bleu Scholarship 2025 Finalists.
On the occasion of Le Cordon Bleu’s 130th anniversary, we have the pleasure of speaking with Abbos, an alumnus whose journey reflects the excellence and ...
n conjunction with Le Cordon Bleu’s 130th anniversary, a series of exclusive dining events took place in Kuala Lumpur and Penang, honouring the legacy of ...
We’re bringing a taste of Le Cordon Bleu Malaysia to Singapore! Join us for an exclusive culinary workshop and live cooking demonstration with Chef Stéphane ...
The institute continues its annual program of masterclasses, and on July 7, it welcomed Lucila Canero from La Luciérnaga patisserie, with a 100% plant-based and ...
Modern chocolate flan recipe
The graduation ceremony for our Wine & Management students took place on July 4. Congratulations to all graduates on their well-deserved success!
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