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.
Summer is a wonderful time of year in the UK to take advantage of beautiful, locally grown produce. One vegetable that is abundant in summer is the courgette, ...
In this new interview series we caught up with former Le Cordon Bleu London student Sebastian Rast, who graduated with our most prestigious culinary ...
Alumni Interview - Talk to Chef Punnawit Wittayakornlerk
Renata Portasia joined Le Cordon Bleu in Paris in 2004. After a year of professional training, Renata chose to continue her apprenticeship at the Paul Bocuse ...
Are you looking for a vibrant recipe which you can easily make at home? Le Cordon Bleu master pastry chef's have created a summer dessert. This raspberry tart, ...
For Claudio Chinali, executive chef in Eataly Istanbul, the impact of the first COVID wave was devastating for the restaurant business.
Laura is proudly from Tabasco, Mexico. She comes from a family who loves cooking, and grew up among the smells and flavours of spices and conversations around ...
We are thrilled to announce that David Duverger, Cuisine Teaching Chef at Le Cordon Bleu London, is one of just 33 chefs still in the running to take the most ...
Due to popular demand, Le Cordon Bleu Australia is releasing new dates for Les Fondements de la Cuisine & Les Fondements de la Patisserie in Sydney, Melbourne, ...
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