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Japanese Cuisine Bursary Programme
Human Resource Development for Japanese Cuisine/Food Culture Official project run by Ministry of Agriculture, Forestry and Fisheries of Japan (funding application in-progress)
People say the way to a person’s heart is through their stomach, and we’ve got the perfect recipe to help you make your loved one feel special. These delicious ...
Le Cordon Bleu Japan is celebrating the year 2020 by offering a special Fukubukuro (lucky bag) to our diploma applicants. This 2020 Fukubukuro Campaign will run ...
To celebrate Halloween, Le Cordon Bleu Master Chefs suggest this elegant soup with autumnal notes to ease into winter and use any remaining Halloween pumpkin.
On September 22, 2019, Le Cordon Bleu Tokyo hosted its Summer graduation ceremony at the Hyatt Regency Tokyo, located in the heart of Shinjuku district. One of ...
Le Cordon Bleu Japan was at Ritsumeikan’s annual Open Campus event again this August to promote our Global Culinary Arts and Management Programme, a unique ...
Le Cordon Bleu Dusit alumna Vicky Lau, Chef and owner of Tate Dining Room in Hong Kong, has been named Veuve Clicquot Asia’s Best Female Chef.
Our Superior Pastry students put on Tokyo’s very first Salon de Pâtisserie event last month, unveiling a dazzling spread of mini cakes, chocolate bonbons, and ...
April 2019 – Le Cordon Bleu and the University Ateneo de Manila partner to make a unique contribution to the local tourism and hospitality industry
Guests left inspired and satiated from the dishes served in this term’s student pop-up restaurant event. Menu items included seared scallops, guinea fowl, and a ...
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