With four distinct seasons, well-preserved traditional culure, and cutting-edge technology, Japan is recognised not only for its hospitality (omotenashi) but also for its high-quality "Made-in-Japan" goods. The culinary culture in Japan also garners attention for its dynamicism and rich history from chefs around the world.
Le Cordon Bleu Japan has campuses in Tokyo, known for 3-star Michelin restaurants that rival those in France, and in Kobe, a central city in historic Kansai, the cradle of Japanese cuisine. These two global food cities attract the world’s top chefs and are vibrant hubs of culinary trends and talent.
Experience this exciting country while receiving an international-level culinary education in the language you prefer: Japanese, English, and Chinese. The schools also provide a number of other culinary programs and classes (Professional Series, Sabrina, Debut) geared toward both seasoned culinary professionals, graduates, and beginners alike. Additionally, special exclusive-to-Japan culinary classes are also available for students to fully take advantage of their time abroad.
The campuses of Le Cordon Bleu Japan are located in Tokyo and Kobe, cities where global culinary cultures converge.
The Tokyo campus is situated in Daikanyama, a quiet upscale district in the heart of bustling Tokyo. With tree-lined avenues and foreign embassies, Daikanyama is appreciated as an urban oasis for its fashionable boutiques, trendy cafés, and gourmet restaurants.
The Kobe campus is located in the city of Kobe, a historic port city well-known for its unique internationalism. With architecture reminiscent of an epoch past and nestled between mountains and the ocean, Kobe is also a famous tourist destination.
Le Cordon Bleu has been helping passionate students follow their culinary dreams over the last 120 years.
Students come to Le Cordon Bleu from all walks of life. They are beginners enthusiastic about the culinary arts but utterly inexperienced; they are far along on one career path and ready for the next; they are established professionals seeking to improve themselves. Regardless of their ultimate goal – to run a restaurant or catering company, hotel or retail management, journalism, consulting, food styling – the students of Le Cordon Bleu come for the culinary education that will allow them to succeed.
Le Cordon Bleu offers trial experiences such as actual classwork, orientation fairs, and private consultation for prospective students. Orientation fairs are open-houses held at the schools where prospective students are provided detailed descriptions of courses and facilities, and small group tours of demonstration and practical classes (Cuisine, Pâtisserie or Boulangerie). Please apply to attend a fair using the contact form of the campus of your choice.
*Please note that the contents of orientation fairs and practical experience events are subject to change without prior notice.
Le Cordon Bleu instructors are chefs with experience in first-class hotel kitchens, Michelin-star restaurants, and top-notch pastry shops and bakeries. These select chefs not only have excellent practical techniques but are capable of explaining the theory behind their own skills. Following the philosophy of Le Cordon Bleu, students have abundant opportunities to learn “ultimate excellence” and the importance of blending sensitivity, boldness, passion and constant challenge through guidance from these first-class chefs in both theories and practices.
The instructors at our schools in Japan also include Japanese chefs and pastry possessing both rich experiences in France and particular sensitivity of Japan, thus providing the best environments to learn French culinary arts in Japan. For academic programs that provide experiences of French cuisine and cultures, we invite special instructors from particular fields to further enrich our students’ learning opportunities.
Students from all over the world come to Le Cordon Bleu Japan with their own unique goals and dreams. Let’s take a glimpse into their school life to discover what they’ve experienced, learned, and struggled with as they work hard towards achieving them.
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.
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.
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.
Discover “food” and change your future.
Those who come out of Le Cordon Bleu do not only become chefs.Striving toward their individual dreams and goals, the occupations of our graduates span a wide range.We can see that the “food industry” can involve a great many things by taking a look at our many graduates. These individuals have all studied at Le Cordon Bleu and these are their stories.
Café Le Cordon Bleu is a cafe with an authentic French ambience. Please enjoy a variety of deli, pastry and bakery items that are thoroughly supervised by our chefs and are chosen from our school recipes. We also provide seasonal menus, special parties and events.
Our online shop offers you a variety of items carefully selected by Le Cordon Bleu.
Le Cordon Bleu Japan collaborates on a range of goods from food products and ingredients to cookware, kitchen appliances, and household accessories. Applying our technical and commercial savvy, we provide a number of support services for our collaborators, including product development, product promotion, event staffing, chef-led lectures and demonstrations, and recipe development as well. Additionally, Le Cordon Bleu offers consulting services for restaurants, cafés, and other food service related businesses. We also provide our expertise in areas such as menu creation, cuisine instruction, event planning and operations.
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