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.
Exclusive Talk with Chef Jesselyn Lauwreen, the Winner of MasterChef Indonesia Season 8
We were delighted to host the finals of Gosset Matchmakers 2021 at our Cord restaurant on September 14th. The team from Fischers, Baslow Hal in Derbyshire took ...
We were recently joined by the founder of Oxney Organic Estate, Kristin Syltevik for a fascinating virtual guest speaker event.
After working in various fields, Hyewoon Yang decided to utilize all her experiences with one more additional skill—cooking. While working at NGO she visited ...
Juan Sebastián Pérez began his career in kitchens when he was 15 years old, working after school. He finished school at 17, and immediately applied to Le Cordon ...
this filter is a fun way to see all the different jobs possible after a Le Cordon Bleu education.
“Go on, Nanda! Grab those glasses that were left on the table with some wine and let’s drink!” My sister said to me. - What if Mom wakes up?! She will be very ...
Passionate about food, Joanna Asmar graduated with a BA in Interior Design but found her true path through studying the Grand Diplôme. She went on to open her ...
We caught up with former Le Cordon Bleu London student Romina Amiri, who graduated with our Diploma in Gastronomy, Nutrition and Food Trends.
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