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.
Following her being named the World's Best Female Chef by the World's 50 Best Restaurants, we spoke to alumna Pía León about winning the title, Peruvian cuisine ...
We caught up with former Le Cordon Bleu London student Dee Mehta, who graduated with our Diploma in Plant-Based Culinary Arts
Don your chef’s hat and create this nutritious, tasty recipe for International Chef’s Day! This year, we are supporting healthy eating and sustainable choices ...
Mamie, by chef Jean Imbert, will be shutting down on 2nd July 2021, on the heels of his appointment as the successor of Alain Ducasse at the Plaza Athénée. This ...
Le Cordon Bleu Paris invites all those who are passionate about gourmet cuisine and travel to embark on a journey to the four corners of the globe for a ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, is launching a new book with French publisher Larousse ...
Le Cordon Bleu and Chinese Ingredients 5
Le Cordon Bleu is pleased to announce the launch of its Certificate in Plant-Based Pâtisserie. This exciting new online programme specialising entirely in ...
Following months of training, Chef Instructor Gauthier Denis is ready to take part in his first international competition: the European Boulangerie Cup at the ...
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