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.
Cocoon-like dining spaces, mood-altering lights, fragrances paired with food — the haute end of the restaurant chain is simmering with multi-sensory intrigue. ...
Marlon was born in Lima Peru. He has always enjoyed living a healthy life style since he was a child. He has studied Medicine, Public Health, Nutrition, Sport, ...
The Easter weekend is traditionally a time to get together with family, gift chocolate treats and share a special meal. But too many basic Easter eggs may leave ...
Le Cordon Bleu Dusit organized Graduation Ceremony for Term February 2021 at Renaissance Bangkok Ratchaprasong Hotel on Friday 26 March 2021.
Have you ever wanted to publish your own recipes, but are unsure where to start? Here are 5 tips from Carli Ratcliff, an award-winning food writer who has the ...
Le Cordon Bleu Ottawa welcomes esteemed Chef Thierry Le Baut as the new Technical Director. Chef Thierry Le Baut is a true master of culinary arts with 40+ ...
Le Cordon Bleu Australia would like to wish you a Happy Easter break! We have put together a range of exciting events from our partners across Australia for you ...
It’s not easy finding the time to discover a new hobby or immerse yourself in a passion which you’ve always been yearning to explore. Satisfy your cravings for ...
An authentic European staple which has been adopted by patisseries worldwide, the croissant is a popular pastry which very few attempt to craft without expert ...
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