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Professionnellesプロフェッショナルシリーズ マスタークラス(アトリエ)

マスタークラス

Gain the Latest Expertise from Japanese and International Guest Specialists

Each term, Le Cordon Bleu invites Master Chefs of Cuisine, Pastry, and Bakery to provide students an exciting new range of continuing education opportunities. Students will prepare original recipes under the guidance of leading Master Chefs. Upon completion of the class, students may take home their finished products.

Level of Difficulty

For people interested in perfecting cuisine, pastry and bakery skills and knowledge

Level of Difficulty

For current cuisine, pastry and bakery students

Level of Difficulty

For cuisine, pastry and bakery graduates and professionals

Cusine Pâtisserie Boulangerie

Ryuta Iizuka

Frédéric MADELAINE

Kurata Hirokazu

Ryuta Iizuka

Frédéric MADELAINE

Kurata Hirokazu

Chef Ryuta Iizuka was born in Tokamachi city, Niigata prefecture in 1968. He worked in various hotels and restaurants such as Daiichi Hotel Tokyo Bay, Hotel the Manhattan, Yokohama Royal Park Hotel, Aoyama 1999 L'eau à la bouche before joining 'Taillevent Robuchon' in 1994. Chef Iizuka traveled to France in 1997, and apprenticed at 'Troisgros' -Michelin three stars, 'Jean Paul Jeunet'-Michelin two stars, and 'Léa Linster'--Michelin one star, in Luxembourg. Upon his return to Japan, Chef Iizuka became sous chef at 'Taillevent Robuchon Café Français', then he worked as a French cuisine instructor in a culinary school. He became chef at 'LA TABLE de Joël Robuchon' in 2004, and chef at 'L'ATELIER de Joël Robuchon' in 2005. After working at Joël Robuchon's restaurants for 12 years, Chef Iizuka opened 'Restaurant Ryuzu' on Feburary 1, 2011. His restaurant was awarded one star in the 2012 Tokyo, Yokohama, Shonan Michelin Guide, and obtained another star in 2013.

Duration: 3 hours Fee : ¥18,000 
Level of difficulty:2  

Chef-owner of Le Pommier. After Le Meridien Paris, pastry chef at 2-star Michelin restaurant, Laurent. Worked at Melbourne restaurant, Mietta's; 3-star Michelin restaurant, L'Esperance Marc Meneau; Dalloyau Paris before opening Le Pommier in Setagaya in 2005. 3 locations in Azabujuban and Kagurazaka. Recipient of Chevalier dans l'Ordre du Mérite National in 2009.

Duration: 3 hour Fee: ¥16,000 
Level of difficulty:2  

Owner of Daisy, pastry shop and bakery. Worked at Switdsland Rhone in Yamashina, Kyoto under its chef-owner Hideyuki Kamemaru for 5 years. Currently running Daisy in 5 locations in Kawaguchi and one in Warabi. Awards Japan Dairy Industry Association sponsored 4th Butter and Cream Bread and Pastry Contest Bread Category Recipient of the Ministry of Agriculture, Forestry, and Fisheries Award; Japan Dairy Industry Association sponsored 5th Butter and Cream Bread and Pastry Contest Pastry Category Award Recipient; 1st Idea Bread Contest (using beans) Award Recipient; Bread World Cup National Qualifier Special Judges's Award Recipient; Japanese representative in IBA (International Bakers and Confectioners) CUP 2006 held in Munich, Germany, placing 3rd overall; Research Foundation of Food and Culture Food Lifestyle Culture Bread Category Silver Award Recipient; representative for Japanese team at 2012 City Bread Championship held in Taipei, placed 3rd overall.

Duration: 6 hours Fee : ¥28,000 
Level of difficulty:2 

開講スケジュール

Course

Date and Time

Apply

Cuisine

Ryuta Iizuka

12/7(Mon) 10:00-13:00

Apply

Pastry

Frédéric MADELAINE(Japanese・French)

11/7(Sat) 10:00-13:00

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Frédéric MADELAINE (English・French)

11/7(Sat) 14:00-17:00

Apply

Bakery

Kurata Hirokazu(Japanese・Chinese)

12/14(Mon) 10:00-17:00

Apply

 

   
 
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