Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is pursuing its commitment to providing quality education of the highest standards in Japan.
With over 30 years of presence in Japan, Le Cordon Bleu will be strengthening its presence in Tokyo and in Kyoto. However due to our reorganisation, after 15 years of operations, the Kobe institute will be closing on March 31st 2020.
At the Tokyo Campus, Le Cordon Bleu will continue to deliver its signature Culinary Arts programmes in French Cuisine, Patisserie and Boulangerie, its Culinary Management Diploma, as well as further develop the Japanese Cuisine Programme, which has been uniquely recognised by the Japanese Government. In the wake of the remarkable success of the Japanese Cuisine Program, Le Cordon Bleu will be opening additional classes for the Japanese Cuisine Diploma and provide further courses and activities delving into the Japanese Culinary Heritage.
In Kyoto, as a founding member of the College of Gastronomy Management at Ritsumeikan University, Le Cordon Bleu delivers the Global Culinary Arts and Management programme which is part the Advanced Diploma in Culinary Arts and Management. Alongside Ritsumeikan University, Le Cordon Bleu will continue to further develop a pioneering framework through the integration of a multi-disciplinary approach to Hospitality, Tourism and Gastronomy curricula which will lead to further offerings in the future. Stay tuned!
Please check our website www.cordonbleu.edu for the latest news and developments at Le Cordon Bleu in Japan and throughout the world.
Le Cordon Bleu Madrid offered a masterclass for the full benefit of the Mary's Meals Spain Foundation, an organization whose aim is to obtain grants and ...
Paella rice with Carabinero prawns is a classic Spanish cuisine dish, specifically originating from the Mediterranean region of Valencia. This dish pairs rice ...
This recipe from Le Cordon Bleu Korea combines the tender flesh and slightly sweet, salty and buttery flavour of lobster with this mild and fragrant green curry ...
This combination of citrus fruit notes from the Timut berry and the acidity of the raspberry brings originality and subtlety into dishes of red meat, duck and ...
It’s very easy to identify a monkfish at first glance due to its great size and characteristic cone-shaped head, which tapers off into a long tail. An ...
This colourful mix combines the spiciness of white pepper and pink peppercorns with the lemony and herbaceous flavour of cardamom which lends a wonderful ...
Sel de Noel, or Christmas Salt, is a treat for the eyes as well as the tongue. A combination of Himalayan salt, wasabi sesame seeds and pink berries, this mix ...
Last 30th November, Le Cordon Bleu Paris students had the privilege of taking part in a reception celebrating Scotland's bank holidays, Saint Andrew's Day.
This recipe from Le Cordon Bleu Paris features a delicious combination of a perfectly cooked egg with the rich flavours of Jerusalem artichoke, duck and ...
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