Alumni Video Series: Meet Rhea Koshy
For Rhea Koshy, the path to becoming a pastry chef didn’t begin in a professional kitchen - it began at home, shaped by the warmth of family and the joy of ...
Discover Kappabashi-dougugai, a specialty shopping street for cooking and baking tools in this mini-seminar from Kamaasa, a long-standing professional tool shop frequented even by French chefs.
Date : June 4 (Sat) 10:00-11:00（Japanese/English/Chinese)
Applicant : Current Students
Tuition : Free
9:45 meeting at the Shop "Kamaasa Shoten" 2F Gallely
(Add: Matsugaya 2-24-1, Taito-ku, Tokyo/Tel:03-3841-9355)
http://www.kama-asa.co.jp/access/
10:00-11:00 Seminar
Remarks
＊ Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.
For Rhea Koshy, the path to becoming a pastry chef didn’t begin in a professional kitchen - it began at home, shaped by the warmth of family and the joy of ...
In hospitality, experience has always mattered. While qualifications can open doors, employers are increasingly looking for candidates who can step confidently ...
Our "Sakes and Desserts" #FueraDeCarta event took us on a sensory journey through the aromas and flavors of Japan. Together with Noelia Tomoshige, creator of ...
Le Cordon Bleu Ateneo proudly celebrated a historic milestone with the graduation of the pioneer Batch 1 of the Diplôme de Pâtisserie and Grand Diplôme programs ...
As Filipino cuisine continues to gain stronger recognition on the global culinary stage, Le Cordon Bleu Ateneo mounted From Plates to Pages: A Gastronomic ...
For years, Adelaide has quietly earned a reputation among chefs, restaurateurs and food lovers as one of Australia's most exciting culinary destinations. Locals ...
The Craft Guild of Chefs has officially unveiled the semi-finalists for National Chef of the Year as the competition reaches its next exciting stage.
Hospitality today is no longer just about running hotels or managing guest experiences. It is a dynamic, global industry driven by leadership, innovation, ...
For Jun Hwang, hospitality began with something simple – a fried egg. At just seven, Jun was asked by his mother to cook for a hungry guest visiting their home. ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.