Human Resource Development for Japanese Cuisine/Food Culture Official project run by Ministry of Agriculture, Forestry and Fisheries of Japan (funding application in-progress)
It’s a serendipitous mix of incident-free mise en place and a little luck that makes for a perfect service. In a professional kitchen, ‘incident-free’ is a ...
Le Cordon Bleu Japan is pleased to announce exciting new changes to the Pastry Diploma Programme. Commencing in January 2019, the programme will be expanded by ...
We were back at Ritsumeikan Univeristy’s annual Open Campus event this year to promote our joint programme in their newly opened College of Gastronomy ...
We were proud to be among the 355 students, faculty and industry members, and government representatives in attendance at the official opening ceremony of ...
Le Cordon Bleu Paris, the leading Global Network of Culinary Arts and Hospitality Management Institutes, was awarded the prestigious Excellence Française Trophy ...
A high-profile chef was invited as a special lecturer for the master class held. In the Tokyo school last month, we have invited Dominique Corby, the executive ...
Perhaps more than knowing and mastering the techniques needed to produce a dish, it’s being able to execute them consistently and on time that’s the biggest ...
