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.
When Ronith Arlikatti joined the very first cohort at Le Cordon Bleu Melbourne, he knew he was taking a leap into something special. Today, he’s the Head Chef ...
Students had the opportunity to connect with 2 of Fonterra’s top chefs as they promoted applications for the Proud to be a Chef program. Designed to support the ...
Le Cordon Bleu London is proud to announce that alumna and Head Sommelier at Cord restaurant, Jiachen Lu, has been recognised as number 29 in the prestigious ...
Two of Le Cordon Bleu Adelaide’s rising stars, Wenqi Zhang and Matilda Birkholz, are set to represent South Australia on the national stage at Fine Food ...
At Le Cordon Bleu London, we offer a comprehensive education for those seeking to build a career in the wine industry in the form of our Diploma in Wine ...
Bachelor of Culinary Arts and Business lecturer, Angelo Minelli, has joined the coveted membership of Vinitaly International Academy (VIA) Italian Wine ...
Last month, Le Cordon Bleu Ateneo warmly welcomed Mr. Manny V. Pangilinan, one of the country’s most respected business leaders and a steadfast supporter of ...
Le Cordon Bleu Ateneo organized and led a panel discussion in the recently concluded “World Filipino Food Congress” of the International Manila Food Fest ...
The Taste of Le Cordon Bleu – A New Cooking Competition Series on YouTube
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