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.
On May 7th, students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass of the Off the Menu program led by Naoyuki Haginoya from Grupo Nomo.
Join Le Cordon Bleu London for a demonstration of Korean Temple Food with Venerable Yeogeo on 20th May 2025.
Are you ready to take your culinary training to the next level? Join us for an exclusive Online Information Session where you’ll get an in-depth look at Le ...
On the occasion of Le Cordon Bleu’s 130th anniversary, we have the pleasure of speaking with Alina, a former student whose journey perfectly embodies the ...
It’s officially apple picking season in Australia and, with the cooler weather upon us, now is the perfect time to get baking with this humble fruit.
María Bazar, a student at CIFP Paseo das Pontes in A Coruña, was the winner of the 13rd edition of the Premio Promesas de la alta cocina held on April 8th at ...
Meet Hungi Lee, a proud Le Cordon Bleu alumnus whose journey into the world of patisserie is as inspiring as the delectable creations he produces daily.
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Le Cordon Bleu Australia has been nominated Oceania’s Best Culinary Training Institution as part of the sixth annual World Culinary Awards.
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