Human Resource Development for Japanese Cuisine/Food Culture Official project run by Ministry of Agriculture, Forestry and Fisheries of Japan (funding application in-progress)
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 ...
Graduating from both Le Cordon Bleu Paris and Tokyo, Mandy Huang is the founder and chairwoman of Choice, an internationally-recognized gourmet granola brand ...
