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 is delighted to share the news that alumni owned restaurant, Sollip, has been awarded one Michelin-star in the Michelin Guide for the ...
A wonderful and surprising recipe 'Lychee and Rosewater Mille-Feuille' for Valentine's Day created by Robert Veitch. This hearty and sweet recipe comprises of ...
Chef Fern's Journal | Kesarin Rungpakdeesawat
David Scott is the course instructor for Principles of Gastronomy with Le Cordon Bleu Online Learning. Explore David’s insights of food from a social and ...
Le Cordon Bleu Adelaide Alumna Patricia d’Avila is a personal chef for Ipanema Kitchen and a Branch Coordinator for Meals on Wheels. Learn about Patricia’s ...
Toey Watcharapong Prasert, alumnus of the Professional Thai Cuisine Program, presents an important piece of Thai food under the name “Sam Rub Lunch” in term 3 ...
Le Cordon Bleu London are delighted to share the annual impact report from surplus food donated to City Harvest throughout 2021.
Interview with one of our successful Diplôme de Pâtisserie alumni, Chef Pawinwat Choksetapawin, the owner of Bor-Baimai by Chef Beam and the first Top Chef ...
We are pleased to announce the recipient of our Monthly Student Award for January, Grand Diplôme® student Ava Olson.
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