The graduation ceremonies were held at the Ritz-Carlton Tokyo on June 27th and the Kobe Portopia Hotel on June 25th.
On these two nights, we marked the achievements of our graduates who have completed and passed the pastry, bakery, and cuisine diploma programmes.
The graduates shared moments of both laughter and tears throughout their studies at Le Cordon Bleu Japan, and now they are celebrating their accomplishment with relief, smiles and cheers.
This International Chef's Day, we're raising a fork to the hard-working and passionate chefs across the world, including Le Cordon Bleu chefs in training, ...
David Scott is the course instructor for Principles of Gastronomy with Le Cordon Bleu Online Learning. Explore David’s insights of food from a social and ...
Le Cordon Bleu Online Learning are pleased to announce the former students of our Food Photography course, Irina Sitnikoff and Bozena Garbinska, alongside our ...
Bozena Garbinska is a former Food Photography student of Le Cordon Bleu Online Learning. Recently winning an international award for her food photography, read ...
Susan Soulard is a chef, food business leader and Co-Founder of The Whole Kitchen in Singapore. With over 20 years’ experience in the food and beverage ...
Sweets have the value of an occasional reward and serve as aesthetic enjoyment. Ladoo is a popular Mithai (general term for Indian sweets), which is a mixture ...
Chef and author Anthony Bourdain once said, “I do not believe in love at first sight. I think you can make a case for love at first smell. And the smells of ...
Le Cordon Bleu is giving one lucky gastronome the chance to win a seat in an upcoming 10-Week Online Course 'Principles of Gastronomy' delivered by Le Cordon ...
Jeff Chouw is the Head Photographer for Marina Bay Sands Singapore, specialising in commercial food and beverage photography. Following his completion of Le ...
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