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.
If you are a fan of cinnamon but also like a mixture of other spices as well, these cinnamon macarons with chai latte ganache filling are perfect for you!
Make your own fermented foods using our easy guide, complete with an authentic Sauerkrat Recipe by Le Cordon Bleu chefs. Soon you'll be stocking your pantry ...
If you're a hospitality professional looking to upskill, think 'Master of International Hospitality Management', the postgraduate business programme designed by ...
In 2019, Chef Kerth Gumbs performed a guest demonstration at the Le Cordon Bleu London Summer Festival. Demonstrating some of the incredible dishes that Ormer ...
Jean-François Gagne takes a critical look at the situation surrounding the unprecedented crisis facing hospitality industry professionals. What impact is ...
Le Cordon Bleu Paris Institute launches a Diploma in Gastronomy, Nutrition and Food Trends
Can food make everyone happy? Catch up with Chef James, our alumni, who always feels happy every time he makes delicious food for everyone.
Food has been photographed and shared for over a century. Showing food in all its glory is both an art and a science. Sona Bahadur lists 11 golden rules to step ...
With the world’s population set to swell to 10 billion by 2050, the time to solve the global food crisis is running out. How will we meet the demands of an ...
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