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.
Jeff Chouw is the Head Photographer for Marina Bay Sands Singapore, specialising in commercial food and beverage photography. Following his completion of Le ...
Entries into our 2021 Christmas Gingerbread House Competition have now closed! Discover the talent of our Top Five Finalists and unveil the winning gingerbread ...
As an early Christmas gift, we are pleased to offer you a Le Cordon Bleu e-magazine, a tribute to how Le Cordon Bleu started 126 years ago, as an innovative ...
Le Cordon Bleu Madrid is finishing the year, coinciding with its 10th anniversary, full of success stories which have come in various forms. Amongst them, ...
As London starts to open up, locals are now using Sayer Street as a community hot spot for social gatherings are meetup. BoBo Social relocated from Charlotte ...
We caught up with former Le Cordon Bleu London student Alwyn Lee, who graduated with our Diploma in Culinary Management following his completion of the Grand ...
We were delighted to be joined by two very talented chefs who were involved in the 2021 National Chef of the Year (NCOTY) and Young National Chef of the Year ...
Le Cordon Bleu London recently held a career fair for students in the final stage of their culinary education.
Latest update from Education Malaysia Global Services (EMGS)
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
