Graduation ceremony - Cuisine
The graduation ceremony for our cuisine students took place on June 26. Congratulations to all graduates on their well-deserved success!
We are holding our Pain (Bread) Buffet presented by our Advanced Bakery students. It is a good opportunity for those considering the bakery program to speak with our students, chefs, and school staff.
Tokyo School
Friday, December 9th, 18:30-19:30 Capacity: 30
＊ Targets: individuals considering our programs
＊ Current students need not reserve; they can attend the event by arriving directly to the event location
＊ Once capacity has been reached, registration will close
＊ Fee: none
The theme this time is Easter and Spring.
Lined around the showpieces crafted to conjure the image of Spring are bite-sized bread creations ready for tasting by buffet guests. Shaped as flowers, butterflies and the like, each creation embodies the seasonal theme of Spring.
All the work, including building and arranging the table decorations, is done by the students. The handmade Easter egg, Easter bunny, its accessories, and ivy all adorned the tables to delight of the buffet guests. Not simply the bread, but shaping the space and providing the right experience is all part of their task.
The pain buffet is the result of the hard work the students have put into learning the art of bakery from the basics. And in the future, this experience will no doubt become a beautiful moment on their road to mastering bread.
There were so many types of bread and the way they were presented was awesome. I was surprised they made rabbits by hand! The chefs were also warm and friendly so the atmosphere was great. Thanks for the good time!
They didn’t simply line up the bread and leave the guests to their own devices, the students went around explaining the various ingredient combinations and how to best enjoy their creations. It was fun to feast with my eyes as well!
The graduation ceremony for our cuisine students took place on June 26. Congratulations to all graduates on their well-deserved success!
The graduation ceremony for our pastry students took place on June 26. Congratulations to all graduates on their well-deserved success!
Le Cordon Bleu London hosted its annual Summer Festival on 27th June 2026. The event was attended by over 300 food and wine lovers across the day, taking part ...
On Friday 26th June 2026, Le Cordon Bleu London welcomed graduates to a ceremony held in the iconic Plaisterers' Hall.
Trained with us at Le Cordon Bleu Paris, Mehdi Labed represents a sensitive, ambitious and contemporary vision of plant-based cuisine. An inspiring journey ...
The global culinary spotlight is officially shining on New Zealand. For the first time in history, the MICHELIN Guide has extended its reach into Oceania, ...
Voting is now open for the eighth annual World Culinary Awards; we are thrilled to once again be nominated for Oceania’s Best Culinary Training Institution.
Vote for Le Cordon Bleu Paris World Culinary Awards Votes are now open! After winning the titles of Best Culinary Training Institution in the World and Best ...
The World Culinary Awards is an international programme dedicated to recognising excellence across the global culinary industry, celebrating the institutions ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.