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 Paris institute was honoured to welcome chef Philippe Labbé for a cuisine demonstration on Tuesday, 23 February 2021
Join Le Cordon Bleu Master Chefs, Sarju Ranavaya and Stephane Frelon, as they demonstrate the making of Chocolate Mousse.
Le Cordon Bleu London is pleased to announce a winner has been chosen for the winter edition of the Student Café Creation Competition.
Le Cordon Bleu Worldwide takes student and staff safety, health and well-being seriously. Especially so for the Institute in Malaysia when in the past months ...
Semra Gulder is a Cuisine Diploma student at Le Cordon Bleu Ottawa. She started the diploma program after she enrolled in 36 short courses with us and she can ...
Le Cordon Bleu, the Leading Global Network of Culinary Arts and Hospitality Management, is launching a new programme dedicated to Brazilian gastronomy next May.
Le Cordon Bleu Sydney Alumni’s pastry dreams have come true with the success of Supersweet Pastry. Opening last year in Canberra, Kida and Chris share their ...
With gourmet chocolates specially made by our students, Le Cordon Bleu Australia donated a touch of cocoa comfort to Hutt St Centre for Random Acts of Kindness ...
Whether you’re embarking on a career change or taking the first step towards your dream job, Le Cordon Bleu Australia has news across our campuses to support ...
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