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.
The best bakery and pastry training programmes are offered in France, notably at Le Cordon Bleu Paris, a leader in the field. Discover our programmes.
Join us on Tuesday, May 23, 2023, at 4 pm ET/2 pm CT/1 pm PT, for a IG live event as a run up to a wine and food pairing lunch to be held at Tangley Oaks, the ...
Having completed the Wine and Management Diploma in 2021, he is now about to inaugurate his very first wine store, Le Cellier des Lices, which is set to open ...
"France Alumni Day" will take place from 13 to 28 May 2023 at the initiative of Campus France. Two weeks of events are organized around the world to celebrate ...
The Institute was in charge of organizing a circuit of fun cooking workshops to teach the 150 participating children that "Eating healthy is fun".
Le Cordon Bleu Paris has announced at a press conference that it is delighted to be taking part in the Salon de la Pâtisserie from 17 to 19 June at the Parc ...
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In this episode we talk to celebrated chef Masaki Sugisaki, Executive Chef of Dinings SW3 and Dinings Tel Aviv. Le Cordon Bleu London’s senior lecturer Nitin ...
Our Bachelor of Culinary Arts and Business (BCAB) students went on an excursion to The Occasional Brewer, located in Newtown. Students got the chance to ...
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