Human Resource Development for Japanese Cuisine/Food Culture Official project run by Ministry of Agriculture, Forestry and Fisheries of Japan (funding application in-progress)
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 ...
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 ...
Students at Le Cordon Bleu Japan had a great time discovering a different side of sake through pairings of the rice liquor with a selection of delicious cheeses ...
In February this year, Kobe School held the first “Dîner Gourmand” event, consisting of a restaurant menu prepared by the French Cuisine superior class ...
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 ...
