'Le Cordon Bleu' means excellence in anyone’s language.
Born and raised in Yokohama, Gyoka Yau Okina exemplifies the type of alumna Le Cordon Bleu Australia has come to expect. Raised to follow her instincts, Gyoka may look shy and reserved but is actually a bold and daring character with her decision to travel to Australia depicting such a personality. Prior to coming to Australia, Gyoka worked in the fashion industry, graduating from university in New York with a bachelor’s degree in ‘Fashion Merchandising and Management’. After her studies in America she was introduced to the joy of surfing, upon which the idea of going to Australia to learn surfing captured her imagination.
The story of the jack-of-all-trade, alumni of Le Cordon Bleu Malaysia, Dato' Fazley Yaakob.
This term, we have the pleasure of welcoming Elisa Fernandes to the school; Elisa is the winner of MasterChef Brazil and she has joined our Basic Cuisine course at Le Cordon Bleu School in Paris. We met with her to find out more about her story, her impressions of the school and her projects for the future.
Le Cordon Bleu Malaysia will be participating in TasteMIGF coming September 2015.
Graduating from Le Cordon Bleu can open a multiple number of career doors, Alumna Rebecca Williamson chose to start her company on the gourmet condiment market.
The UK’s favourite baking TV show is back! But what does it take to be a successful candidate? We set out to find the answer.
Anna worked as a credit analyst covering the European banking sector for a leading investment bank for five years, before deciding that it was time for a career change. After graduated, she worked for a fine wine advisory and management company before settling in one of the most renowned wineries in the UK as international sales support
Once Le Cordon Bleu London student, Circle is now responsible for the sweet treats at our Café.
Our very own Diplôme de Pâtisserie alumnus from 1996, Michael Swamy from Mumbai, India, has released a new book, an Easy Guide to Pairing Indian Food and Wine which was named best book of 2014 in the Wine & Drinks Book section at the Gourmand World Cookbook Awards 2015.