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 London were recently joined by Javier Duarte for a Guest Chef Demonstration.
Birkbeck and Le Cordon Bleu are now members of the Institute of Hospitality (IoH) which is a global membership and accrediting body promoting education and ...
The final of the 57th ArsNova Culinary Prize (formerly "the Taittinger") took place at Le Cordon Bleu Paris institute on 4 February.
Le Cordon Bleu London are delighted to be hosting a guest chef demonstration with Antonio González Milla and Francisco ‘Paco’ Jose Torrico of Barrafina.
Come and join our 'OPEN HOUSE - Pastry'. This is the perfect opportunity for you to visit our brand-new school, experience the unique Le Cordon Bleu teaching ...
Here in Wellington, we are kicking off our celebrations by providing a collection of short courses and events. With our renovations completed last year we have ...
Join us for an exclusive event celebrating the launch of our highly anticipated Plant-Based Culinary Programme at Le Cordon Bleu Dusit.
Meet Daeun Kang - a proud graduate of Le Cordon Bleu Australia - who is now the head chef at Sydney's Japanese-French fine dining restaurant, Oborozuki.
As a new year sets in, Le Cordon Bleu Australia is excited to welcome new and continuing cohorts to its campuses in Melbourne, Sydney, Adelaide and Brisbane. In ...
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