日本蓝带国际厨艺餐旅学院_东京_神户,Le Cordon Bleu Japan Tokyo Kobe
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日本蓝带厨艺学院 LE CORDON BLEU, TOKYO, KOBE, JAPAN

 

 

校友感言 TESTIMONIAL

 

 

MARI INOUE – JAPAN, GRAND DIPLOME & BAKERY DIPLOMA, LE CORDON BLEU TOKYO, 2014 &2015

井上万里——日本人,蓝带大文凭和面包文凭,蓝带东京校区,2014 &2015
Le Cordon Bleu Japan attracts students from everywhere. It allowed me to interact with people from different nationalities and expanded how I think about cuisine. I was born in the United States, but my mother is French–American and my father is Japanese. Having a tri-cultural background, I believe I really impart that into my cooking. After meeting so many different people at school,

    my view on cuisine is now so much broader. 蓝带日本校区吸引了世界各地的学生慕名而来。它不仅让我可以接触到不同国家的朋友,而且拓展了我对烹饪的理解。我生于美国,但我母亲是法美混血,而我父亲是日本人。由于拥有三种文化背景,我觉得我十分愿意将其融入到我的烹饪中。在学校里遇见这么多不同的朋友后,更加拓宽了我对烹饪的看法。
 

 

 

 

 

 

 

 

 

 

MATTHEW MA. LEANDRO GANA – PHILIPPINES, GRAND DIPLOME, LE CORDON BLEU TOKYO, 2015

MATTHEW MA. LEANDRO GANA——菲律宾人,蓝带大文凭,蓝带东京校区,2015
I applied to Le Cordon Bleu Japan to pick up the skills necessary to make it as a professional chef. The shared goal of my family and myself is to eventually inherit, operate, and expand the operations of our family restaurant business. Everything I learned at the school, I can apply to the business; they are skills that high level professionals employ. 我申请了日本蓝带校区来学习成为专业主厨所需的必备技能。我的家庭和我有共同的目标,即最终继承、经营并拓展我们家族餐厅的商业运营。我在学校所学的一切,都可以应用到我的生意中去,这些都是高级专业人士所运用的技能。

 

     
 

KARINA HIRAI, BRAZIL, GRAND DIPLOME, 2014

KARINA HIRAI,巴西人,蓝带大文凭,2014


My dream came true when I opened my own food startup ProntoChef in Brazil, a weekly dinner kit delivery service where clients receive recipes and all ingredients measured and ready for cooking at home. 当我在巴西开办了自己的ProntoChef食品公司,我的梦想成为了现实,通过每周的晚餐用品配送服务,客户足不出户,即可收到烹饪食谱和各种称量好的配料。

 

 

     
 

VENUS KWAN, HONG-KONG, PASTRY DIPLOMA, LE CORDON BLEU TOKYO, 2014

VENUS KWAN,香港人,蓝带西点文凭,蓝带东京校区,2014
The highlight during my time at Le Cordon Bleu was meeting all the experienced chefs and being able to learn from them the very classics of French Pastry with my classmates from around the world. The chefs at Le Cordon Bleu possess a great wealth of knowledge and being able to learn from them was both an honour and a privilege. 在蓝带的学习过程中,给我留下最深刻印象的就是遇到的全都是经验丰富的主厨,并能够与世界各地的同学一起,跟随他们学习非常传统的法式西点课程。蓝带主厨学识渊博,跟随他们学习是我的荣幸。

 

     
 

JEONGHYEON CLARA SHIM - SOUTH KOREA, CUISINE DIPLOMA, LE CORDON BLEU TOKYO, 2015

JEONGHYEON CLARA SHIM——韩国人,蓝带西餐文凭,蓝带东京校区,2015
The reason why I chose Japan is because I believe the Japanese food industry is unique there, especially its culture of elaborate and attentive customer service. However, my Japanese wasn’t proficient enough. Le Cordon Bleu Japan was great because they provided classes in English, so I was able study at this famous institution in Japan without any language barriers. 我选择日本的原因是日本的美食产业特色鲜明,特别是它繁复、体贴的顾客服务。但是,我的日语不够熟练。蓝带日本校区的好处在于他们使用英语授课,因此我能够没有语言障碍地在这所著名的学校进行学习。

 

     
 

COLBY DAVEY, USA, CUISINE DIPLOMA, LE CORDON BLEU TOKYO, 2014

COLBY DAVEY,美国人,蓝带东京校区,2014
Ask as many questions as you can to the teachers. They have such a wealth of knowledge in their area of expertise, and they are more than happy to explain things to you. I was nervous at first to ask ,but I learned not to be shy. If you are passionate about cooking, Le Cordon Bleu can help you build a foundation that will benefit you in the working world. 向你的老师尽量多的提问吧!他们在专业领域内拥有丰富的知识,并非常乐于为你答疑解惑。起初,我询问时非常紧张,但我学着不要害羞。如果你对烹饪充满热情,蓝带可以帮助你建立坚实基础,使你在工作受益。

 

     
 

SARAH YAM, HONG-KONG, BAKERY DIPLOMA, LE CORDON BLEU TOKYO, 2014

SARAH YAM,香港人,蓝带面包文凭,蓝带东京校区,2014


Completing the Diploma in Boulangerie course in Le Cordon Bleu and having a book published were two of the key highlights in my life. Follow your heart and devote to work out what you love, I believe these are the keys. 完成了蓝带面包文凭课程并出版了一本书是我人生中的两大亮点。遵从本心,找到你热爱的事情,我相信这些是人生成功的关键。

 


     
  JOSEF WITANA, INDONESIA, PASTRY SOUS-CHEF AT TWO ROOMS, AOYAMA, TOKYO, PASTRY DIPLOMA & BAKERY DIPLOMA,LE CORDON BLEU TOKYO, 2014
印尼人,东京青山两家餐厅的西点助理主厨,蓝带西点文凭和面包文凭,蓝带东京校区,2014
The speed of the general class and the tight schedule. Overcoming it comes to your dedication and love for what you are doing. When one does what he loves doing, I believe one is able to persevere and tackle any challenges without getting bored and giving up. Never get stressed, gauge the extent of your own abilities and focus on doing the little things correctly. Speed comes naturally but techniques are to be mastered. 面对普通课程的授课进度和紧张的时间表,克服这些困难,然后全身心投入正在从事的事业并热爱它吧。当一个人从事他所钟爱的事情时,我相信他会坚持不懈、排除一切挑战、乐此不疲并永不放弃。

 

 

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